1/2 cup low-sodium soy sauce
4 to 5 cloves garlic, finely minced or pressed
2 to 3 tablespoons honey
2 tablespoons brown sugar, packed
2 tablespoons sesame oil
2 tablespoons rice vinegar
2 to 3 teaspoons ground ginger
1 teaspoon kosher salt, optional and to taste (soy sauce already has salt)
1 teaspoon freshly ground black pepper, or to taste
pinch cayenne pepper or red pepper flakes, optional and to taste
1 to 1.25 pounds flank steak, sliced against the grain in bite size pieces
4 to 6 cups broccoli florets
1 medium onion, diced into 1/4 inch pieces
1 tablespoon cornstarch, optional
1 tablespoon cold water, optional
2 to 3 green onions sliced in 1″ segments on the bias, optional for garnishing
1 tablespoon sesame seeds, optional for garnishing
Preheat oven to 425F and line a sheet pan with aluminum foil for easier cleanup and set aside. In a large bowl add the soy sauce, garlic, honey, brown sugar, sesame oil, rice vinegar, ginger, optional salt, pepper, optional cayenne or red pepper flakes and whisk to combine. Add the steak, stir and let it marinate for 10 to 15 minutes or up to 1 hour. Using tongs, transfer the steak to the sheet pan with space in between the pieces and set aside. Add the broccoli and onion to the marinade mixture and stir to moisten it a bit. Using tongs transfer the broccoli and onions to the sheet pan and scatter it in between the steak and reserve the marinade. Bake for about 10 to 12 minutes or until the steak is cooked through and the broccoli is fork-tender. While the food bakes, optionally add the reserved marinade to a small saucepan and bring it to a boil over medium-high heat. Put cornstarch and cold water into a small bowl, stir to combine, and add the cornstarch slurry to the boiling saucepan, whisking nearly constantly for 30 seconds or until dissolved. The sauce will get very thick quickly because there’s not much quantity. If desired, add about 1/4 to 1/2 cup water as desired for consistency, whisking until incorporated and smooth. After the beef and broccoli are done, evenly drizzle with the sauce, to taste. Evenly garnish with optional green onions, optional sesame seeds, and serve immediately.
