beef and broccoli stirfry

Considering I know nothing about Asian cuisine, I am really all over it lately!
Today, it's beef and broccoli stirfry. 
By far, my husband's favorite for take-out.
So, since we rarely order in, I thought I'd try my hand at it.
Has to be healthier and cheaper, right??
Yes!
And so much better tasting!! :)

Beef and Broccoli Stirfry

Serves 4-6.

Adapted from Emeril.

2 tablespoons minced garlic

4 teaspoons minced ginger

4 teaspoons rice wine vinegar

2 tablespoons soy sauce

3 teaspoons hoisin sauce

3 teaspoons honey

4 tablespoons canola oil

2 pounds beef flank steak, thinly sliced across the grain

4 tablespoons cornstarch

2 large heads broccoli, cut into florets and blanched

1 1/2 teaspoons red pepper flakes

Steamed white rice, for serving

Sesame seeds, for garnish

Combine the garlic, ginger, vinegar, soy sauce, hoisin sauce and honey. Mix well and set aside until ready to use. (A mini food processor makes this a snap!)  Preheat a wok or a very large skillet. Once it has reached a medium heat, add the canola oil. Dredge the beef in the cornstarch, lightly shake off any excess cornstarch and add the beef to the pan. Cook for 2 to 3 minutes. Add the broccoli and saute for about 2 minutes.  Add the sauce and toss to evenly coat the beef and broccoli. Cook until the sauce thickens, about 5 minutes. Serve immediately with steamed white rice and sesame seeds.  Enjoy!!