We like Chinese noodles with this dish (available at most supermarkets), but rice also works well.

Prep Time: 35 minutes

Serving Size: serves 4

Difficulty: Average

Ingredients:

3 tablespoons soy sauce
3 tablespoons apple juice
1 tablespoon cider vinegar
1 tablespoon sugar
3 garlic cloves, minced
1/4 teaspoon ground pepper
1 1/4 pounds flank steak, cut into 1/2-inch strips
1 tablespoon plus 1 teaspoon canola oil
1 tablespoon cornstarch
1 pound broccoli (1 head), trimmed and cut
salt and pepper

Instructions:

In a large, shallow bowl, mix soy sauce, apple juice, vinegar, sugar, garlic and 1/4 teaspoon pepper. Add meat; toss to coat. Let marinate 15 minutes. Transfer meat onto a plate and set aside marinade.

Heat 1 tablespoon oil in a 12-inch nonstick skillet over high heat. In two batches, cook meat until lightly browned, turning once, about 2 minutes per batch. Remove meat. Add 1/2 cup water to pan and stir to make a thin gravy. Add to reserved marinade and whisk in cornstarch to thicken.

In skillet, fry broccoli in 1 teaspoon oil over high heat until bright green and crisp -- about 2-3 minutes. Add 1 cup water, cook until broccoli is tender -- about 5-6 minutes.

Stir marinade and add to pan. Bring to a boil. Stir continually until thickened -- less than 1 minute. Put meat back in pan and toss.

Season with salt and pepper to taste, and serve.

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