Ingredients / Equipment:

1 lb flank steak

1/2 lb shiitake mushrooms

1/2 lb broccoli

1 medium red onion

6 scallions

1 2-inch piece ginger

1 1/2 tsp cornstarch

Kosher salt

3 TBSP soy sauce, divided

2 TBSP rice vinegar

2 TBSP honey

1 TBSP water

2 TBSP high heat oil, divided

2 cups steamed white rice

Sesame seeds (for serving)

Large saute pan

Instructions:

Stir-frying is all about cooking quickly over high heat, so having all your ingredients prepped before hand is key!

Cut your flank steak into 1 inch pieces and pat dry with a paper towel.

Slice mushrooms, red onion, broccoli and scallions all about 1 inch as well.

Peel and thinly slice your ginger.

In a bowl, toss your flank steak with corn starch, a pinch of salt and 1 TBSP of soy sauce.

In a small bowl we’ll make the sauce. Combine rice vinegar, honey, remaining 2 TBSP of soy sauce and 1 TBSP of water.

Now, we’ll stir fry! In your saute pan, heat up 1 TBSP of oil. When the oil is hot and easily slides around the pan, add mushrooms, red onion, broccoli, scallions and ginger. Cook until tender and toss often! Once ready, transfer to a bowl.

In the same pan, heat up 1 TBSP of oil. When the oil is hot again, add your flank steak and arrange in a single layer. Let the steak cook, undisturbed until its browned on the first side. Add extra oil if needed, and flip your steak on to it’s second side to brown. Once steak is ready, add your veggies and sauce back to the pan and mix up until sauce has thickened and all ingredients are coated/

Remove from heat, serve over white rice and top with sesame seeds!