PREP: 20 MINUTES
AIR FRY: 10 MINUTES
INGREDIENTS:
SAUCE- 1/2 c. low-sodium chicken broth
- 3 Tbsp. reduced-sodium soy sauce
- 2 Tbsp. packed light brown sugar
- 1 Tbsp. cornstarch
- 1 tsp. Shaoxing wine or dry sherry
- 1 tsp. toasted sesame oil
- Freshly ground black pepper
STEAK AND BROCCOLI
- 1 lb. flank or skirt steak, cut against the grain into 1/8" slices, then cut into 1" to 2" pieces
- 2 cloves garlic, finely chopped
- 1 Tbsp. reduced-sodium soy sauce
- 2 tsp. cornstarch
- 2 tsp. finely chopped peeled fresh ginger
- 2 tsp. Shaoxing wine or dry sherry
- 12 oz. small broccoli florets (from about 2 heads)
- 2 Tbsp. vegetable oil
- Thinly sliced scallions, toasted sesame seeds, and steamed or sticky rice, for serving
DIRECTIONS
SAUCE- In a medium heatproof bowl, whisk broth, soy sauce, brown sugar, cornstarch, and wine. Microwave on high, stirring halfway through, until sauce is thickened, about 2 minutes. Stir in oil; season with a few grinds of black pepper.
- In another medium bowl, toss steak with garlic, soy sauce, cornstarch, ginger, and wine. Let sit 5 minutes. Add broccoli and oil and toss to combine.
- Arrange half of steak and broccoli mixture in a single layer in an air fryer basket. Cook at 400° until steak is just cooked through and broccoli is tender and golden in spots, 8 to 10 minutes. Scrape cooked steak and broccoli mixture into bowl with sauce.
- Repeat with remaining steak and broccoli mixture, then toss to coat in sauce.
- Sprinkle with scallions and sesame seeds. Serve over rice.
