Beef and Broccoli

I was going to blog about the chicken tortilla soup I made on Monday but I decided to postpone that to tell you about the AWESOME beef and broccoli I made tonight instead. This recipe (which is actually a mash up of two similar recipes--one from this month's issue of Cooking Light and the other from Pioneer Woman Cooks) is flavorful, fairly healthy, and incredibly quick. It makes a great weeknight meal. Give it a try!

Beef and Broccoli
Adapted from Cooking Light and Pioneer Woman Cooks

Ingredients:
1/2 cup low-sodium soy sauce
2 TBL brown sugar
3 TBL rice wine vinegar
2 TBL cornstarch
1 TBL minced ginger 
1 lb flank steak, thinly sliced against the grain
5 green onions, cut into 1/2 inch pieces
2 TBL vegetable oil
4 cups broccoli florets
1/4 cup water
Cooked rice

1. In a large bowl mix together soy sauce, brown sugar, vinegar, cornstarch, and ginger. Add sliced meat to sauce and toss.
2. Heat vegetable oil in a large skillet (I used my cast iron pan) over medium-high heat. Add meat to the pan, trying to leave most of the marinade in the bowl. Add green onions to the meat. Cook for 1 minute or so before touching the pan. Then stir meat for a minute or two until browned. Remove from pan and set aside.
3. Add broccoli florets and 1/4 cup water. Cook, stirring often, for about 2 minutes until water is evaporated and broccoli is a bright green. Add meat and remaining marinate into the pan. Cook, stirring often, until meat is cooked through and sauce is thick. Serve with rice.