Description
A comforting Beef and Broccoli dish with tender flank steak and vibrant broccoli florets, tossed in a savory-sweet sauce.
Ingredients
Scale
- 1 pound flank steak
- 4 tablespoons olive oil (or vegetable oil)
- 12 ounces broccoli florets
- Sesame seeds and green onions for garnish (optional)
- Rice or whole-grain spaghetti for serving
- 2 teaspoons fresh ginger (grated)
- 4 cloves garlic (freshly minced or grated)
- 1/2 cup chicken stock
- 6 tablespoons low sodium soy sauce
- 3 tablespoons brown sugar (or honey)
- 2 tablespoons sesame oil (toasted sesame oil is ideal)
- 1–2 teaspoons sriracha or similar hot sauce
- 1/2 – 1 tablespoon cornstarch
Instructions
- Marinate the flank steak by slicing it thinly against the grain, adding soy sauce, olive oil, ginger, and garlic. Let it marinate for 15-30 minutes.
- Prepare your broccoli by chopping it into bite-sized florets.
- Whisk together remaining soy sauce, chicken stock, brown sugar, sesame oil, sriracha, and cornstarch.
- Heat oil in a skillet or wok and sear the marinated steak for 3-4 minutes until browned.
- Cook the broccoli in the same skillet for 3-4 minutes until slightly tender.
- Bring the steak back to the skillet with broccoli and pour in the sauce, cooking for another 3-5 minutes until thickened.
- Serve the Beef and Broccoli over rice or spaghetti, garnished with sesame seeds and green onions.
Notes
Marinating the beef is key for flavor and tenderness. Adjust the spice level by varying the amount of sriracha used.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stir-Frying
- Cuisine: Chinese
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 7g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 50mg
Keywords: Beef, Broccoli, Stir-fry, Comfort Food, Dinner