Beef and broccoli. I don’t know who invented this combination, but somebody needs to send them flowers. Does anything pair quite as well? I’m drooling just thinking about it.

Thankfully 3/4’s of my kiddos agree.

Which makes it a perfect dish for at home chinese takeout night.

Ingredients:

1 1/2 lbs skirt steak, sliced in half lengthwise, and then into bite sized strips

2 heads of broccoli, broken into florets, stems peeled and sliced

4 Tbsp sesame oil

1 tsp ginger

2 cloves of garlic, minced

1 tsp salt

3 Tbsp cornstarch

1/2 cup soy

1/4 cup rice wine vinegar

1 Tbsp sugar

1 cup chicken stock

Directions:

Toss the skirt steak in 1 tsp salt and 3 Tbsp corn starch.

Heat sesame oil in a large saucepan on medium high heat. Add skirt steak, and stir to brown.

Once browned, add in broccoli.

Add ginger and garlic. Stir to combine. Turn heat down to low. Let sauté for 5 minutes.

Add soy, vinegar, sugar and chicken stock. Stir to combine.

Cover and let cook for 5 minutes.

Serve.