1 lb ribeye, cut in strips
2 cups broccoli florets
1 onion, sliced
3 cloves minced garlic
1/2 tsp laoganma chili crisps
1 tbsp water
1 tbsp soy sauce
2 tbsp brown sugar
1 tsp honey
1 tsp chinese five spice
3 tbsp hoisin sauce
1 tbsp sherry wine
1/2 tsp pepper
salt and pepper, to season steak
1/2 tsp chili infused sesame oil
2 tbsp olive oil
Boil water in a large pot. Add broccoli florets and cook about 2 minutes to blanch the broccoli. Drain and sit aside.
In a large cast iron skillet heat oil over medium-high heat. Cook steak (in batches) on each side about 2 minutes. Remove from skillet.
Add sauce, then add the broccoli and steak back. Stir. Cook approximately 2 minutes, until sauce thickens.
Serve with rice and enjoy!
