This dish is similar to Teriyaki Pork but the fruit juice and vinegar additions match well with the more flavorful beef.
INGREDIENTS | SERVES 4
1 garlic clove, minced
1 teaspoon ginger juice
3 tablespoons soy sauce
3 tablespoons rice wine vinegar
1 teaspoon toasted sesame oil
3 tablespoons pineapple juice or pomegranate juice
1½ pounds sirloin, cut into ¼" strips
2 tablespoons peanut oil
3 cups frozen broccoli
Whisk together the garlic, ginger juice, soy sauce, vinegar, sesame oil, and fruit juice. Place it in a sealable glass bowl. Add the beef strips to the marinade and let it rest in the refrigerator for 4–24 hours. Stir once or twice.
Place a large skillet over medium-high heat. Add the peanut oil once the pan is heated. Add half of the beef strips, stirring frequently. Cook for 4–5 minutes, or until browned. Remove the beef from the skillet and repeat with the rest of the beef. Return the first batch of the beef to the skillet and cook until most of the liquid has evaporated.
Add the frozen broccoli to the skillet and toss to combine. Pour the marinade over the skillet contents and toss to combine for about 3 minutes or until the broccoli is cooked through. Serve over rice.
Ginger root actually has a very high water content even though it is a fibrous plant. The juice is where all the flavor is. Slice a root and purée it in a food processor. Place a couple layers of cheesecloth together over a bowl. Pour the ground ginger into the cheesecloth and squeeze to remove all the juice. The leftover fiber can be discarded.