Korean Beef with Broccoli recipe

Here is the recipe that I fixed the other night (Sandee requested):

Broccoli w/Sweet Garlic Sauce
2 C. beef stock
2 cloves garlic, minced
1/4 C. soy sauce
1 t. ginger, minced
½ t. red pepper flakes
1/4 C. sugar
2 bunches of broccoli, chopped
2 T. olive oil
1 ½ T. cornstarch

1. Boil the beef stock. Add the garlic, soy sauce, ginger, red pepper flakes and sugar.
2. In a separate pan, saute the broccoli in the olive oil. Add it to the broth.
3. Using a little of the hot stock mixture, create a slurry with the cornstarch and add it into the entire stock mixture.
4. Allow to simmer for 6-8 minutes until the mixture thickens and serve over rice.

Korean Beef
1# skirt steak
½ C. soy sauce
1/4 C. rice vinegar
1/3 C. scallions, chopped
2 T. sugar
2 T. garlic, minced
1 T. sesame oil
1 ½ t. chili sauce

1. Combine all ingredients. Marinate steak for at least 30 minutes and up to an hour.
2. Grill or broil the steak 2-3 minutes on each side. Allow to rest 5 minutes before slicing.

Now that was the recipe that I found. So what did I learn and/or do differently?

Number 1 is that you mix up the marinade and pour it over the steak and get it to marinating for the whole hour. And since there was no skirt steak in Mayberry, I used bottom round, which worked just fine. And I sliced the steak thinly across the grain.

There was no mention of what to do or not do with the (wonderful) marinade, and of course I know that anything with meat juices has to be cooked, so I simply dumped the marinade into the beef stock mixture for the broccoli, which it needed...and I used three bunches of broccoli...and cooked it a bit longer before I added the broccoli to it. The taste was simply divine...if you like ginger and if you like garlic. Yummm. Dang, I didn't think about taking a photo of it, but I will make this again.

Enjoy your Sunday!