Adapted from www.simplyrecipes.com
We made this dish this weekend and it was fast and delicious. You could easily substitute pork, chicken or tofu for the beef. You could also add summer squash, carrots, or cauliflower to this recipe.
2 T. rice vinegar
5 T. soy sauce
1 T. honey
1 Tbsp peeled, grated fresh ginger (you could substitute dried ginger)
1 t. ground cumin
Beef and stir-fry:
1 to 1 1/2 lb beef
1 T. corn starch
2 T. vegetable oil
1 T. sesame oil (optional)
1 onion, thinly sliced
2 cloves garlic, thinly sliced
1-inch nob of ginger, peeled, minced
1 head broccoli, separated into florets (also used peeled and chopped broccoli stem)
Slice beef first crosswise in 1/2-inch thick slices. The cut each slice lengthwise into strips. In a medium bowl, whisk together the marinade ingredients; the soy sauce, vinegar, grated ginger, honey and cumin. Mix the beef in with the marinade to coat and let it sit for at least 30 minutes, and up to 4 hours, in the fridge.
In a small bowl, mix the corn starch with 2 tablespoons of cold water to make a slurry. Heat the oil in a wok, or a large sauté pan, over high heat until it is nearly smoking. As the oil is heating up, pat the beef dry and separate it into small batches no larger than what can fit into the palm of your hand. Working in batches, sauté beef until just brown outside but rare inside, no more than 1 minute. Transfer beef to a bowl. When all of the beef is cooked, put the garlic and onions into the pan and stir-fry 30-45 seconds. Add the minced ginger and cook for 30-45 seconds more. Add the broccoli and cook until just crisp tneder. Add the beef back to the pan. Add the cornstarch slurry. Cook for 3-5 minutes more until broccoli is just done but still bright green. Serve over rice or cous cous.