Best Easy Weeknight Beef and Broccoli Stir-Fry

Ingredients

• 1/3 c. chicken stock
• 1/4 c. soy sauce
• 1 tbsp. plus 1 teaspoon pure honey
• 1 tsp. toasted sesame oil
• 1 tbsp. plus 1 teaspoon cornstarch
• 12 oz. flank steak, thinly sliced
• Kosher salt and freshly ground black pepper
• 2 tbsp. canola oil
• 12 oz. broccoli florets, halved if large
• 1 one-inch pieces fresh ginger, peeled and minced
• 3 cloves garlic, minced
• Hot cooked rice, toasted sesame seeds, sliced scallions, and lime wedges, for serving

Instructions

1. Whisk together stock, soy sauce, honey, sesame oil, and cornstarch in a bowl until cornstarch is dissolved.
2. Season steak with salt and pepper. Heat oil in a large skillet over high heat. Add steak and cook, stirring occasionally, until almost cooked through, 2 to 3 minutes; transfer to a plate using tongs. Reduce heat to medium-high. Add broccoli and season with salt. Cook, stirring often, until broccoli is crisp-tender, 2 to 3 minutes (you can add a few tablespoons of water if pan starts to get too dark). Add ginger and garlic. Cook, stirring, until fragrant, 30 seconds to 1 minute.
3. Whisk sauce and add to pan with steak and any accumulated juices. Cook, stirring, until sauce is thickened and steak is warm, about 1 minute.
4. Serve over rice topped with sesame seeds and scallions with lime wedges alongside.