Ingredients 2 tablespoons soy sauce

1 tablespoon dry sherry

1 tablespoon water

1 tablespoon corn starch

1 teaspoon freshly grated ginger

2 cloves garlic, minced

1 pound flank steak, thinly sliced across the grain

1/4 cup beef broth

1 tablespoon corn starch

1/4 cup soy sauce

1 teaspoon toasted sesame oil

2 tablespoons honey

1 tablespoon freshly grated ginger

1 clove garlic, minced

3 cups baby broccoli

4 tablespoons Kerrygold®

High Heat Cooking Butter

4 cups cooked rice

Instructions:

  1. Marinate the beef: Whisk together marinade ingredients (soy sauce, sherry, water, grated ginger, garlic & corn starch) in a medium bowl. Add beef and toss to coat. Set aside.
  2. Make the sauce: Whisk together sauce ingredients (beef broth, corn starch, soy sauce, sesame oil, honey, grated ginger and garlic) in a small bowl until smooth. Set aside.
  3. Stir fry the vegetables: Melt 2 tablespoons butter in a cast iron skillet or wok over medium-high heat. Add broccoli and green onions. Season with salt and pepper and stir fry for 3-4 minutes or until bright green and lightly charred. Remove from the pan and set aside.
  4. Sear the beef: Melt remaining butter in the skillet and add steak to pan, searing on each side for 2 minutes or until done.
  5. Add the sauce: Pour the sauce into the skillet and cook until thickened, about 2 minutes.
  6. Combine and serve: Return the vegetables to the pan and toss everything together until evenly coated and heated through. Serve immediately over 4 cups of cooked rice.

Notes: Slice the flank steak as thin as possible (about ¼ inch) for the most tender results. Partially freezing the steak for 20–30 minutes before slicing makes this much easier. The sauce can be made ahead and refrigerated for up to 3 days.