FOR THE STEAK:
1 T any of The Olive Bin's Extra Virgin Olive Oils
1 lb flank steak, trimmed of fat and sliced thin
FOR THE SAUCE:
½ C low sodium soy sauce
2 T cornstarch
3 cloves garlic, minced
3 T of The Olive Bin's Sherry Reserva Vinegar
3 T honey
1 tsp fresh ginger, minced
2 T of The Olive Bin's Japanese Toasted Sesame Oil
1 pinch red pepper flakes
1 T Sriracha sauce, or to taste
½ C beef broth (or chicken broth)
1 head broccoli, cut into small florets
1. In a medium bowl, whisk together the soy sauce, cornstarch, garlic, wine vinegar, honey, ginger, sesame oil, red pepper flakes, Sriracha sauce and beef broth. Set aside until ready to use.
2.Heat the olive oil in a large skillet and cook the steak until it starts to brown, about 4 to 5 minutes.
3. Add sauce and stir in with the steak, it should start to thicken immediately.
4. Add broccoli and cook for an additional 2 minutes until broccoli is tender and sauce is thickened.Serve over rice or noodles
