Instructions

1. Slice beef into thin, bite-size pieces. Asian stores carry already thinly sliced cuts, but if you are unable to find it, slightly freeze your beef and against the grain, and with the sharp knife slice beef.
2. Marinate: 3 tbsp. Soy Sauce lite, 1 tbsp. Oil, 1 tbsp. Fresh Ginger, and 1/2 tbsp. Garlic. Mix it together to coat. Marinate beef for about 15 minutes (you can go up to 30, but make sure to place it in the fridge if you going to marinate longer).
3. Cut the bottom of the broccoli, and diagonal slice them. You can use florets or use the whole, just cut about an inch off the bottom.
4. Boil 2 cups of water, season with salt, and drop broccoli in. Blanch broccoli for about 1 minute. We want crispy broccoli, so as soon as that minute pass, drain and either submerge under cold iced water or wash under cold water.
5. Heat skillet over medium-high heat, add oil and garlic. Saute garlic for 20-30 seconds, then add marinated beef.
6. Cook meat for about 5 minutes or until it is completely done.
7. Meanwhile, mix together sauce: 1 tbsp. Soy Sauce Lite, 1/2 tbsp. Sesame Seed Oil, 1/2 tbsp. Chinese Cooking Wine / or Mirin - Japanese rice wine, 1 tbsp. Cornstarch or all-purpose flour.
8. Pour the sauce over cooked beef. Cook for about 2 min or less, until it thickens
9. Add broccoli and toss everything together.
10. Garnish with chopped green onions and toasted sesame seeds. You can also drizzle some sesame oil as well.