Beef and Broccoli
A classic stir-fry dish featuring tender beef and crisp broccoli in a savory sauce, perfect over rice or noodles.
Equipment
- Large Skillet
- Mixing Bowl
Ingredients
- 1 lb flank steak very thinly sliced into bite-sized strips
- 2 Tbsp. olive oil divided
- 1 lb fresh broccoli cut into florets (about 6 cups)
- 2 tsp. sesame seeds optional garnish
- 1 tsp. fresh ginger grated
- 2 tsp. garlic grated (from 3 cloves)
- ½ cup hot water
- 6 Tbsp. low sodium soy sauce (or GF Tamari)
- 3 Tbsp. packed light brown sugar
- 1½ Tbsp. corn starch
- ¼ tsp. black pepper
- 2 Tbsp. sesame oil
Instructions
- In a bowl, mix soy sauce, brown sugar, corn starch, black pepper, ginger, and garlic. Set aside.
- Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add broccoli and sauté for 4-5 minutes until bright green and crisp-tender. Remove and set aside.
- Increase heat to high, add remaining olive oil, and add sliced beef in a single layer. Sear for 2-3 minutes on each side until browned.
- Pour in the sauce and stir well to coat the beef. Simmer for 2-3 minutes until the sauce thickens.
- Add the sautéed broccoli back into the skillet, mixing until heated through.
- Drizzle with sesame oil before serving. Serve over rice or noodles, and garnish with sesame seeds if desired.
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Notes
Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat thoroughly before serving.