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Make 𝗣𝗮𝗴𝗼𝗱𝗮® 𝗪𝗵𝗶𝘁𝗲 𝗠𝗲𝗮𝘁 𝗖𝗵𝗶𝗰𝗸𝗲𝗻 𝗘𝗴𝗴 𝗥𝗼𝗹𝗹𝘀 the center of an easy game day plate with a Beef and Broccoli Stir Fry, juicy marinated beef, charred broccoli, and a rich, flavorful sauce. 𝗜𝗻𝗴𝗿𝗲𝗱𝗶𝗲𝗻𝘁𝘀 • 𝗣𝗮𝗴𝗼𝗱𝗮® 𝗪𝗵𝗶𝘁𝗲 𝗠𝗲𝗮𝘁 𝗖𝗵𝗶𝗰𝗸𝗲𝗻 𝗘𝗴𝗴 𝗥𝗼𝗹𝗹𝘀 • 1 lb Flank Steak, cut for stir fry or any Beef Cut for stir fry • 2 cups Broccoli Florets • 3 cloves Garlic, minced • 1/2 tsp Low Sodium Soy Sauce • 1/2 cup Hoisin Sauce • 1 Tbsp Brown Sugar • 1/2 tsp 𝗦𝗶𝗺𝗽𝗹𝘆 𝗢𝗿𝗴𝗮𝗻𝗶𝗰 𝗕𝗹𝗮𝗰𝗸 𝗣𝗲𝗽𝗽𝗲𝗿, 𝗠𝗲𝗱𝗶𝘂𝗺 𝗚𝗿𝗶𝗻𝗱 • 1 Tbsp Corn Starch • 2 Tbsp Water • 1/2 tsp White Sesame Seeds • 2 Tbsp Vegetable Oil, divided • to taste Cooked White Rice, optional 𝗣𝗿𝗲𝗽𝗮𝗿𝗮𝘁𝗶𝗼𝗻 1. In a small bowl mix together Hoisin Sauce (1/2 cup), Soy Sauce (1/2 tsp), Brown Sugar (1 Tbsp), and 𝗦𝗶𝗺𝗽𝗹𝘆 𝗢𝗿𝗴𝗮𝗻𝗶𝗰 𝗕𝗹𝗮𝗰𝗸 𝗣𝗲𝗽𝗽𝗲𝗿, 𝗠𝗲𝗱𝗶𝘂𝗺 𝗚𝗿𝗶𝗻𝗱 (1/2 tsp). 2. Pour half of the sauce into a bowl of Flank Steak (1 lb). Toss to combine and set aside. 3. In the frying pan or wok over medium heat, add Vegetable Oil (1 Tbsp). Once hot, add Garlic (3 cloves) and cook until fragrant. 4. Add Broccoli Florets (2 cups) and cook for 5 minutes or until it has some char. Remove the broccoli from the pan and set it aside. 5. In the same pan over medium high heat, add more Vegetable Oil (1 Tbsp), if needed, then add marinated beef. Stir fry for 3 minutes. 6. Bring broccoli back to the pan, add the remaining sauce. Dissolve Corn Starch (1 Tbsp) in the Water (2 Tbsp) and pour over the broccoli. Stir for 2 more minutes. 7. Prepare 𝗣𝗮𝗴𝗼𝗱𝗮® 𝗪𝗵𝗶𝘁𝗲 𝗠𝗲𝗮𝘁 𝗖𝗵𝗶𝗰𝗸𝗲𝗻 𝗘𝗴𝗴 𝗥𝗼𝗹𝗹𝘀 according to package directions, using your preferred cooking method. 8. Garnish the stir fry with White Sesame Seeds (1/2 tsp). Serve with White Rice (to taste), if desired, and warm egg rolls.