20 Minute Takeout-Style Sticky Sesame Beef

 

1/2 C. tamari or soy sauce

2 T. hoisin sauce

2 T. chili sauce

1-2 T. chili paste (I use Gochujang)

1 T. toasted sesame oil

1 T. sherry vinegar

The Beef

1 1/2 lb. flank steak, thinly sliced

black pepper

2 T. cornstarch or flour

2 tsp. garlic powder

2 T. butter, ghee, or oil

1 red bell pepper, sliced

2 shallots sliced

1 T. fresh chopped ginger

4 cloves garlic, chopped

3 C. broccoli florets

sesame seeds and green onions for serving

 

To make the sauce: Whisk all ingredients in a glass jar. Season the beef with black pepper. Toss with the cornstarch and garlic powder until evenly coated. Melt the butter/ghee in a large skillet over high heat. Add the beef in an even layer and cook undisturbed until seared, about 2 minutes. Toss the beef, then add the bell peppers, shallots, ginger, and garlic. Cook 2–3 minutes, until fragrant. Pour in the sauce and simmer 5 minutes, until thickened, glossy, and the beef is coated. Toss in the broccoli. Remove from the heat. Serve over rice, then top with toasted sesame seeds and green onions.