Szechuan Beef and Broccoli
1 (1 pound) top round steak, sliced against the grain into scant 1/4″-thick strips
1 teaspoon garlic powder
Salt, to taste
Ground black pepper, to taste
Olive oil spray
1 (14 ounce) bag frozen broccoli (about 5 cups)
1 tablespoon freshly minced garlic
2 teaspoons toasted sesame oil
1/4 cup bottled Szechuan stir-fry sauce
In a large bowl, combine the steak, garlic powder, salt and pepper and toss until well combined.
Place a large nonstick skillet or nonstick wok over high heat. When hot, mist with the olive oil spray. Add the broccoli and garlic and cook, stirring, for 4 to 6 minutes, or until the garlic softens and the broccoli is heated through and crisp-tender, being careful not to burn the garlic. Transfer to a large bowl and cover to keep warm.
Return the pan to high heat and add 1 teaspoon of the sesame oil. When hot, add half of the steak in a single layer, and cook, stirring occasionally, until lightly browned on both sides, 1 to 2 minutes. Transfer the steak to the bowl with the vegetables and re-cover. Repeat with the remaining 1 teaspoon sesame oil and steak.
Return all the steak and vegetables to the pan and remove from the heat. Add the sauce and mix well to coat. Divide among 4 bowls and serve.