Description
A quick and satisfying weeknight dinner that captures the flavor of takeout with tender beef and crisp broccoli in a glossy sauce.
Ingredients
Main Ingredients
- 1 large head Broccoli, cut into bite-sized florets
- 1 pound Thinly sliced flank steak, sirloin, or skirt steak
- 3-5 cloves Garlic, minced
- 1 tablespoon Fresh ginger, grated or minced
- 2 tablespoons Soy sauce (low sodium preferred)
- 1 tablespoon Brown sugar or honey (Optional for sweetness)
- 1 tablespoon Cornstarch (For thickening sauce and coating beef)
- 1 cup Beef broth or water (To loosen the sauce)
- 1 teaspoon Sesame oil (Optional for added flavor)
- 1 teaspoon Red pepper flakes or chili garlic sauce (Optional for heat)
Instructions
Preparation
- Mix the soy sauce, beef broth (or water), brown sugar or honey, minced garlic, ginger, and cornstarch in a bowl to create the sauce.
- Toss the sliced beef with a little soy sauce, cornstarch, and a teaspoon of oil. Let it sit for about 10 to 15 minutes.
- Cut the broccoli into bite-sized florets.
Cooking
- Steam the broccoli for 2 to 3 minutes, or stir fry with a splash of water and cover for about 1 minute until bright green. Remove from the pan and set aside.
- Heat a large skillet over high heat. Sear the beef in a single layer in batches if necessary to avoid crowding the pan.
- Once the meat is browned, add the garlic and ginger for about 20 to 30 seconds until fragrant.
- Return the broccoli to the pan, then pour in the sauce and toss until it thickens and becomes glossy. Let the sauce bubble for 30 to 60 seconds.
- Taste and adjust with a pinch of sugar or a splash of water as needed.
Notes
Serve immediately with rice to soak up the delicious sauce. Store leftovers in an airtight container in the fridge for up to 3-4 days. Reheat in a skillet on medium heat with a splash of water.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: dinner, Main Course
- Cuisine: Chinese