1 lb beef (Tri-Tip Sirloin, Eye of round or Flank Steak works best)
1 Tbsp soy sauce
1 Tbsp cornstarch
3 cloves of garlic, minced
2 Tbsp peanut oil
1/2 cup water
2 1/2 tsp cornstarch
1 Tbsp sesame seed oil
3 Tbsp soy sauce
1/4 tsp crushed red pepper flakes
pinch of ginger
1 broccoli crown, cut into small florets
2 Tbsp water
6 green onions, chopped
Thinly slice the beef against the grain. Combine in a bowl with 1 Tbsp soy sauce, 1 Tbsp cornstarch, and garlic and let sit 10-15 minutes.
Combine 1/2 cup of water, 1 Tbsp sesame seed oil, 3 Tbsp soy sauce, 2 1/2 tsp cornstarch, ginger and red pepper ans set aside or let warm over very low heat. Stir occasionally to keep cornstarch from clumping.
Heat a large, heavy skillet or wok on high. Add 1 Tbsp of peanut oil to the pan then the beef. Stir continuously for 2-3 minutes until beef is evenly browned. Remove beef from the pan, wipe clean with a paper towel, and return it to the burner.
Add 1 Tbsp of peanut oil to the pan then add the broccoli florets. Stir continuously for 1-2 minutes when the broccoli begins to brown. Add the 2 Tbsp of water and cover for 1-2 minutes until cooked through. Add the green onions and cook 30 seconds to 1 minute.
Add the cooked beef to the pan with broccoli and green onions then pour in the sauce mixture. Stir-fry on high until sauce thickens. Serve over brown rice.