STEAK & BROCCOLI

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!