Beef & Broccoli
Ingredients:
1 pound flank steak, sliced thin against the grain
3-4 cups broccoli florets
2 Tablespoons olive oil divided, for sautéing
Sauce ingredients:
1/2 cup low-sodium soy sauce or tamari
1/2 cup water
1/4 cup (packed) brown sugar
1/2 teaspoon apple cider vinegar
1 Tablespoon fresh ginger, grated
4 cloves garlic, minced
1/4 teaspoon crushed red pepper flakes or more, to taste
1 teaspoon toasted sesame oil
3 tablespoons cornstarch
3-4 cups broccoli florets
2 Tablespoons olive oil divided, for sautéing
Sauce ingredients:
1/2 cup low-sodium soy sauce or tamari
1/2 cup water
1/4 cup (packed) brown sugar
1/2 teaspoon apple cider vinegar
1 Tablespoon fresh ginger, grated
4 cloves garlic, minced
1/4 teaspoon crushed red pepper flakes or more, to taste
1 teaspoon toasted sesame oil
3 tablespoons cornstarch
Directions:
To prep the steak, trim off any fat and slice it across the grain into very thin bite-size pieces.
Add the sauce ingredients to a bowl and whisk together thoroughly.
Add one tablespoon of the olive oil to a large skillet over high heat. Let the pan heat up for a few minutes (oil should be shimmering).
Add the broccoli and cook for 4-5 minutes, tossing/stirring often until it is tender-crisp. Transfer it to a plate.
Add the remaining tablespoon of olive oil to the skillet. Add the beef in a single layer. Cook, unstirred, for a minute.
Stir/flip the beef and cook it for another minute or so. Leaving it a bit rare at this stage is ideal.
Add the broccoli back to the pan and pour in the sauce. Stir/toss until coated and the sauce has thickened (about 1-3 minutes).
Take the skillet off the heat and serve immediately over rice or noodles.
Add the sauce ingredients to a bowl and whisk together thoroughly.
Add one tablespoon of the olive oil to a large skillet over high heat. Let the pan heat up for a few minutes (oil should be shimmering).
Add the broccoli and cook for 4-5 minutes, tossing/stirring often until it is tender-crisp. Transfer it to a plate.
Add the remaining tablespoon of olive oil to the skillet. Add the beef in a single layer. Cook, unstirred, for a minute.
Stir/flip the beef and cook it for another minute or so. Leaving it a bit rare at this stage is ideal.
Add the broccoli back to the pan and pour in the sauce. Stir/toss until coated and the sauce has thickened (about 1-3 minutes).
Take the skillet off the heat and serve immediately over rice or noodles.
Notes:
It's very important to cut against the grain with flank steak to ensure it stays tender. Doing it wrong can ruin a piece of meat and make it stringy. Locate the muscle fiber running along the steak, and cut in the direction they're not running.
To make slicing the steak easier, try freezing it for 30 minutes or so ahead of time to firm it up a little.
Cut the broccoli into fairly small florets so they cook fast and evenly. A small-to-medium head of broccoli will easily yield 3-4 cups once cut into florets, and you don't need to be too precise with this.
Fresh ginger is way easier to grate when frozen! I always keep some fresh ginger in the freezer (in a ZipLoc) and I use my Microplane grater/zester to easily grate it.
To make slicing the steak easier, try freezing it for 30 minutes or so ahead of time to firm it up a little.
Cut the broccoli into fairly small florets so they cook fast and evenly. A small-to-medium head of broccoli will easily yield 3-4 cups once cut into florets, and you don't need to be too precise with this.
Fresh ginger is way easier to grate when frozen! I always keep some fresh ginger in the freezer (in a ZipLoc) and I use my Microplane grater/zester to easily grate it.