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Beef Broccoli Stir Fry

American versions of Oriental food is a slightly sweet sauce base served over deep fried meats, noodles with little to no veggies like lo mein, or served over rice with a heavy veggie based dish such as stir fry.  Deep fried meat dishes have not been eaten since I was a kid but I do have fond memories of lemon chicken, sesame chicken, and of course, sweet and sour chicken. Lo mein is a staple and there is a T&T recipe but it requires the noodles to be cooked ahead of time so it is not cooked with enough frequency.  Stir fry is altogether story.  The veggies and the meats are what they are.  It is the sauce that defines the meal.  Always looking a recipe that is easier than my current T&T, I tried Beef and Broccoli Stir Fry sauce a try.

Modifications Made:
Round steak for flank steak as it always on sale.  Cut when slightly frozen for nice thin strips and bag in desired serving size for easy prep work. Usually 1/2 pound per bag as we prefer more veggies than meat in our meals.

Brown meat in hot, hot, hot cast iron skillet.  Set aside.  While browning meat, steam fresh broccoli in microwave for 2-3 minutes until just soft but not fully cooked.  With meat removed, and in a hot, hot, hot skillet add 1 cup baby carrots and a dash of oil.  Sometimes carrots are diced, sometimes they are slices, and julienned in nice but too much prep.  Today they are quartered and cooked to al dente.  Sauce was doubled to allow for the 12 oz of fresh broccoli along with the 10 oz of carrots.  Rest of instructions were followed as written.

Scaled for Likability: Great
Of all the recipes I have tried, this is the best sauce.  Super simple as there only 6 ingredients, it is not too salty nor too sweet, and is has an added depth from the sesame oil.  Next time this dish is made, fresh ginger and pre-diced garlic will be added to the sauce instead of the skillet and the sauce will be made before all other steps to allow for flavor building.  Can't wait to eat again.  Is tomorrow too soon?

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