1poundleftover steak, London broil, or firm cut of cooked beef, sliced and cut into bite size pieces
2tablespoonsvegetable oil, divided
4cupsbroccoli florets
2cupscooked rice
Sauce
⅓cupsoy sauce
2tablespoonsbrown sugar
1teaspoonground ginger
1tablespooncornstarch
½cupwater
Instructions
Slice 1 pound leftover steak, London broil, or firm cut of cooked beef and cut into bite size pieces.
Combine 2 tablespoons cornstarch, 2 tablespoons water, and ½ teaspoon garlic powder in a large bowl and mix thoroughly. Add sliced leftover steak and toss until well coated.
Heat 1 tablespoon vegetable oil in a large skillet; add leftover steak and stir fry until reheated, about 1 minute.
Remove meat from skillet. Heat remaining 1 tablespoon vegetable oil in pan; add 4 cups broccoli florets, stir-frying for about 5 minutes.
To make the sauce, mix together ⅓ cup soy sauce, 2 tablespoons brown sugar, 1 teaspoon ground ginger, 1 tablespoon cornstarch and ½ cup water in a small bowl until cornstarch is dissolved.
Add soy mixture and cooked beef to skillet.
Cook for 2-5 minutes, stirring frequently.
Serve over 2 cups cooked rice.
Notes
If you like sesame oil, you might add a tiny bit to the cooking oil at the beginning (I would start with ½ teaspoon and then add to taste—a little sesame oil goes a long way).It's important to add the cornstarch as directed. If mixed directly into the hot liquid in the pan, it will clump and not thicken. Making a slurry with cold or room temperature liquid before adding to the heat is the proper way to thicken with cornstarch.