Beef and Broccoli
A quick and delicious homemade Beef and Broccoli that is packed with flavor, making it a perfect family-friendly weeknight dinner.
Ingredients
Main Ingredients
- 1 pound flank steak Chilled for easier slicing
- 12 ounces broccoli florets Fresh
- 4 tablespoons olive oil Or vegetable oil
- 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, adjust to taste
- 1/2 - 1 tablespoons cornstarch Depending on desired thickness of the sauce
Garnish and Serving
- sesame seeds Optional garnish
- green onions Optional garnish
- Rice or whole-grain spaghetti For serving
Instructions
Preparation
- Chill the flank steak: Place the packaged flank steak in the freezer for 1 hour ahead of cooking (or at least 30 minutes).
- Slice the steak: After chilling, slice the flank steak against the grain into strips as thinly as possible. Let the steak strips rest on the counter to remove the chill while you prep the sauce and broccoli.
- Make the sauce: In a bowl, mix together soy sauce, chicken stock, brown sugar, sesame oil, grated ginger, minced garlic, sriracha, and cornstarch until well combined.
Cooking
- In a large pan, heat 2 tablespoons of oil over medium heat, add the broccoli, and sauté until bright green and tender (about 3–4 minutes). Remove and set aside.
- In the same pan, add the remaining oil and sear the beef strips until browned (about 2–3 minutes).
- Pour the sauce over the beef, stir in the sautéed broccoli, and cook for another minute or two until thickened to your liking.
Notes
Store in an airtight container in the fridge for up to 3 days or freeze for up to 3 months. Reheat on low heat, adding a splash of water if needed. Customize the heat with more sriracha as desired.