Directions

1. 1

   In a small bowl, whisk together the soy sauce, sesame oil, honey, minced garlic, and minced ginger until combined.

2. 2

   Place the beef strips in a zip-top bag or glass bowl and pour half of the sauce mixture over the beef, stirring to coat evenly. Marinate for at least 20 minutes at room temperature, or cover and refrigerate overnight for deeper flavor.

3. 3

   In a small cup, whisk together the cornstarch and water until smooth, then stir this mixture into the remaining half of the sauce. Set aside.

4. 4

   Heat a wok or large sauté pan over high heat. Add 2 teaspoons of the vegetable oil and swirl to coat the pan. Working in batches if needed, add the marinated beef in a single layer and cook without stirring for about 2 minutes per side until browned, reaching an internal temperature of 145°F. Transfer the cooked beef to a clean bowl.

5. 5

   Add the remaining 1 teaspoon of vegetable oil to the pan and add the broccoli florets. Stir-fry for 2 minutes, stirring occasionally, until the broccoli begins to soften.

6. 6

   Return the cooked beef to the pan with the broccoli. Push the ingredients to the sides to create a well in the center, then pour the cornstarch mixture into the well. Stir everything together and cook for about 2 minutes, stirring frequently, until the sauce thickens and coats all the ingredients evenly.

7. 7

   Transfer to serving plates and serve hot over brown rice or your preferred grain.