This is best if it marinates for 24 hours. Also, it is easiest to cut the beef if it is partially frozen so about an hour before you want to start marinating place the beef in the freezer. When you’re ready to marinade take out the beef and slice it thinly, against the grain and at an angle. Next, get the marinade ready gather the remaining ingredients and place them all in a bowl except for the scallions, broccoli and waterchestnuts.
Take the back of a knife and bruise the scallions. Place the scallions in a gallon sized plastic bag with the beef. Mix the remaining ingredients until the sugar is dissolved and add to the bag. Try to get as much of the air out of the bag as possible and massage the marinade into the beef. Place in another bowl or container and let sit in fridge up to 24 hours.
When you’re ready to start cooking, blanch the broccoli first. Set this aside, drain the waterchestnuts and keep this with the broccoli.
In a very hot pan you will sear off the steak. If you don’t like the onions you can discard them now. With a tong take some of the steak and place it in the hot pan. This will cook for just a minute or two until the outside is charred and caramelized.
Keep doing this until all the steak is cooked.
Then, place the remaining marinade into the pan and bring to a boil, with a cornstarch slurry thicken the sauce. Add the veggies and beef back into the pan and just stir until warmed through.
Serve over rice and that’s it! I hope you enjoy this recipe, thanks for reading!!