Description
A fast and healthy beef and broccoli stir fry featuring tender flank steak and crisp broccoli in a light savory sauce, ready in under 30 minutes.
Ingredients
- 1 pound flank steak, sliced thin against the grain about 1/4 inch thick
- 1 tablespoon cornstarch
- 1/2 teaspoon kosher salt, divided
- 1/4 teaspoon black pepper, divided
- 2 tablespoons olive oil, divided
- 3 cups broccoli florets
- 3 garlic cloves, minced
- 1 teaspoon fresh ginger, grated
- For the Sauce:
- 1/3 cup low sodium soy sauce
- 1/2 cup low sodium beef broth
- 1 tablespoon honey
- 1 tablespoon cornstarch
- 1 teaspoon sesame oil
- 2 tablespoons sliced green onions
Instructions
- Place the sliced flank steak in a bowl. Toss with 1 tablespoon cornstarch, 1/4 teaspoon salt, and 1/8 teaspoon black pepper until evenly coated.
- In a small bowl, whisk together soy sauce, beef broth, honey, 1 tablespoon cornstarch, and sesame oil. Set aside.
- Heat 1 tablespoon olive oil in a large skillet or wok over medium-high heat. Add broccoli and cook for 3 to 4 minutes until bright green and crisp-tender. Remove to a plate.
- Add the remaining 1 tablespoon olive oil to the skillet. Add the beef in a single layer and cook for 2 to 3 minutes per side until browned.
- Stir in minced garlic, grated ginger, and remaining 1/4 teaspoon salt and 1/8 teaspoon black pepper. Cook for 30 seconds until fragrant.
- Return the broccoli to the skillet. Pour in the sauce and stir well.
- Cook for 2 to 3 minutes, stirring frequently, until the sauce thickens and coats the beef and broccoli.
- Remove from heat and sprinkle with sliced green onions before serving.
Notes
- Cook beef to an internal temperature of at least 145 degrees F and allow it to rest briefly to ensure it is safe to eat.
- Prep Time: 15 min
- Cook Time: 10 min
- Category: Dinner
- Method: Stir Fry
- Cuisine: Asian