INGREDIENTS
FOR THE MARINADE
1/3 c. low-sodium soy sauce
Juice of 1/2 lime
Zest of 1/2 lime
2 tsp. toasted sesame oil
2 tbsp. packed brown sugar
1 tbsp. freshly grated ginger
2 cloves garlic, grated
1 green onion, sliced
1/4 tsp. freshly ground black pepper
1 lb. sirloin steak, sliced very thinly against the grain
FOR THE STIR-FRY
Marinated sirloin, drained
3 tbsp. cornstarch
3 tbsp. peanut oil, divided
1 dried red chili, thinly sliced
2 tbsp. sesame seeds, divided
2 cloves garlic, minced
1 green onion, thinly sliced, plus more for garnish
Pinch kosher salt
1 large head broccoli, cut into florets
1 c. low-sodium chicken broth
2 tbsp. hoisin sauce
1/3 c. reserved marinade
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DIRECTIONS
In a medium bowl, whisk together marinade ingredients except for steak until fully combined. Reserve 1/3 cup marinade and set aside. Add steak to a medium bowl and toss until evenly coated. Let marinate for 20 to 30 minutes.
In a large bowl, toss together cornstarch and drained marinated beef. In a large skillet over medium-high heat, heat 2 tablespoons of oil. Add steak in a single layer, working in batches if needed, and cook until seared, 1 to 2 minutes per side. Remove steak and set aside.
Return skillet to medium heat. Heat the remaining 1 tablespoon oil, then add chili, 1 tablespoon sesame seeds, garlic, green onion, and a pinch salt. Stir and cook until fragrant, 2 minutes. Add in broccoli and cook, stirring occasionally, until bright green, about 4 minutes. Add in broth and let cook, stirring occasionally until broccoli is tender, 3 to 4 minutes more.
Add hoisin and 1/3 cup reserved marinade and stir to evenly distribute. Bring to a simmer. Add back cooked steak and toss until evenly coated. Let cook, stirring, until sauce thickens.
Garnish with more sesame seeds and green onions before serving.