INGREDIENTS FOR THE MARINADE 3 tbsp soy sauce 2 tsp. toasted sesame oil 1 tbsp. freshly grated ginger 2 cloves garlic, grated 1 scallion sliced 1/4 tsp. black pepper 1 lb. Irish sirloin steak, sliced very thinly against the grain
FOR THE STIR-FRY Marinated sirloin 3 tbsp. Potato starch 3 tbsp. Vegetable oil 1 red chili, thinly sliced 2 tbsp. sesame seeds 2 cloves garlic, minced 1 green onion, thinly sliced, plus more for garnish Pinch of salt to your taste if needed 1 large head broccoli, cut into florets 100ml chicken broth 2 tbsp mushroom sauce METHOD
In a bowl, put together marinade ingredients with the steak to medium bowl and toss until evenly coated. Let marinate for 20 to 30 minutes you can do this in a zip lock bag also.
In a large bowl, toss together potato starch into the marinated beef. In a large wok or pan over medium-high heat, heat 2 tablespoons oil.
Add steak and flatten in the base of the wok, working in batches if needed, and cook until seared, 1 to 2 minute per side. Remove steak and set aside.
On medium heat. Heat remaining 1 tablespoon oil, then add chili, 1 tablespoon sesame seeds, garlic, green onion, and a pinch salt. Stir and cook until fragrant, 2 minutes.
Add in broccoli and cook, stirring occasionally, until bright green, about 4 minutes. Add in broth and let cook, stirring occasionally, until broccoli is tender, 3 to 4 minutes more.
Add mushroom stir fat sauce and stir, Bring to a simmer. Let cook, stirring, until sauce thickens.
Garnish with more sesame seeds and scallions onions before serving.
