6 Green Onions, Tops and Bottoms Sliced and Separated
1 Vidalia Onion
2 Tablespoons of Ginger, minced
4 Cups of Broccoli Florets
1/2 Teaspoon of Red Chili Flakes
1 Teaspoon of Sesame Seeds
1 Cup of Beef Stock
Slice the flank steak in 1/2 inch thick and 1 1/2 inch long strips. In a zip top bag combine: 4 Tablespoons of Soy Sauce, Green Onion Bottoms, Minced Ginger, Sriracha, and Canola Oil. Season the marinade with pepper. Add the steak to the bag and toss to coat. Allow the beef to marinate for at least an hour.
Heat a large nonstick pan over high heat. Drain the liquid from the beef by placing it in a colander. Once the pan is hot, add the beef in a single layer Allow it to sear and then flip to the other side to finish. Remove the beef from the pan and set aside.
While the beef is cooking, cook the white rice according to the package instructions. Set aside to keep warm.
Add a tablespoon of canola oil to the pan. Add the onion, stirring frequently until it begins to soften and brown. Then add in the broccoli and red pepper flakes. Continue to cook, stirring occasionally. Once the broccoli is bright green and slightly softened combine the beef stock, cornstarch and remaining soy sauce in a bowl and pour over the vegetables. Cook for several more minutes until the sauce begins to thicken.
Add the beef back to the pan and toss to incorporate with the other ingredients. When the beef is reheated and coated in sauce, remove from heat. Plate the rice, with the beef and broccoli on top. Garnish with sesame seeds and the green onion tops.