Ingredients

2 1/4 cups	broccoli, cut into florets, stalks peeled and diced		260 g
2	green onion(s)/scallion(s), thinly sliced
1 clove	garlic, minced
240 g	rib eye steak, or strip loin , cut into 2 cm strips
1 3/4 tsp	sesame seeds		5 g
2 tsp	canola oil		10 mL
1/3 cup	water		85 mL
2/3 cup	chicken broth		170 mL
2 tbsp	soy sauce		30 mL
1 tbsp	cornstarch		8 g
	salt to taste
	ground pepper to taste
1 tsp	sesame seed oil		5 mL

Before you start

Keep the serving plates in the oven at the lowest setting so they are warm when you serve.

Method

1. Prepare the vegetables : Cut the broccoli florets into small pieces, peel the stalks then dice them into ½ cm pieces. Thinly slice the scallions and mince the garlic. Cut the beef perpendicular to the grain into 2 cm strips. Set aside.
2. Put the sesame seeds in a small pan and heat them over medium heat a few minutes, with some stirring, until they are lightly coloured. Set aside.
3. Heat the oil in a skillet over high heat until hot but not smoking. Add the beef then sauté, stirring occasionally, until golden-brown, about 4-5 min. Season with salt and pepper, then take the beef out of the skillet and transfer it to a plate.
4. Add the scallions and garlic to the skillet. Cook over medium heat about 1 min, with stirring, until they are lightly golden-coloured, then add the broccoli and water. Cook, with occasional stirring, until the mixture is dry, about 3 min. Meanwhile, combine the broth, soy sauce, and cornstarch in a small bowl, then pour this mixture over the broccoli. Cook, with constant stirring, until the mixture is no longer cloudy, 1-2 min.
5. Put the beef and any accumulated meat juices back into the skillet. Cook, with stirring, until the beef is heated through, 1-2 min. Remove the skillet from the heat, then stir in the sesame oil and seeds. Serve.

Recommended side dishes

• Steamed Basmati Rice
• Steamed Quinoa