EASY BEEF AND BROCCOLI

Remove the broccoli to a plate and cover it to keep it warm.
Grab the sauce that you set aside and whisk it one more time. Pour it into the skillet and simmer for 3-4 minutes to thicken the sauce. Add the beef and broccoli back to the pan, toss to coat, and warm for 1-2 minutes. Serve over rice or Chinese noodles.
NOTES
Use a good cut of beef like petite shoulder, tenderloin, sirloin, flank steak, skirt steak, or rib-eye.
When cutting the steak, always slice against the grain, not parallel with it. Cut into thin slices about 1/8-1/4 inch thick.
The sauce was double for this picture as my husband loves to smother his rice in the sauce. Please keep in mind that it will almost double the sodium content.
This recipe moves very quickly, so have everything you need in close proximity, and for goodness sake, put the dog outside.
Work in small batches when cooking the beef, browning in a single layer.
If you like your stir-fry dishes with some heat, add 1/2 -1 teaspoon sriracha.
Do not overcook your broccoli. It is the best crisp-tender.
Other vegetables to add are mushrooms, bell peppers, and snow peas.
This dish is best served promptly, so prepare ahead of time with your rice or noodles.
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the microwave at reduced power.