Sesame Beef and Broccoli
Total Time
30 minutes
Prep Time
10 minutes
Cook Time
20 minutes
Rating
4.9 out of 5 stars
(67)
Ingredients
4 servings
- 1 lb beef flank steak, thinly sliced
- 1 head broccoli, cut into florets
- 2 tablespoons vegetable oil
- 3 cloves garlic, thinly sliced or minced
- 1-inch knob fresh peeled ginger, grated or sliced
- 1.5 cups of uncooked white rice or brown rice (or a bag of cauliflower rice)
- Thinly sliced green onions for serving
- 1/4 cup low sodium soy sauce
- 1/4 cup water
- 1/3 cup brown sugar (sub coconut sugar)
- 1 tablespoon sambal oelek
- 1 tablespoon rice vinegar (sub white vinegar)
- 1 tablespoon sesame oil
- 1 tablespoon cornstarch
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Preparation
Step 1
Freeze beef for 30 minutes – 1 hour for easier slicing. Slice against the grain, into very thin strips. Toss the beef strips with a generous pinch of coarse salt and let it rest while you prep everything else.
Step 2
Whisk the sauce ingredients together.
Step 3
Cook your rice according to package directions.
Step 4
Heat a large heavy skillet over medium heat. Add a swish of oil. Working in batches, add the beef in a single layer. Let rest, undisturbed, for a minute or two to achieve a nice browning on the meat. Flip each piece over and cook until browned and yummy. Remove beef from pan.
Step 5
Add a swish of oil to the same pan. Add the broccoli; stir fry for 2-3 minutes, until bright green. (Sometimes add a splash of water to steam it a little bit.) Remove broccoli from pan.
Step 6
Turn the heat down and let the pan cool a bit. Add one last swish of oil. Add the ginger and garlic; sauté for 1-2 minutes. Add the sauce; stir until a thickened and sticky sauce forms. Add beef and broccoli back in. Toss gently to coat.
Step 7
Serve with rice, thinly sliced green onions, and sesame seeds.
Step 8
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Chef's notes
It’s easier to get a nice sear on the meat if it’s mostly dry when it goes into the hot skillet, which is why not recommending marinating the meat in the sauce.
For a vegan option, use sliced tempeh and marinate it in a little bit of the sauce before cooking.
For the rice:
1 1/2 cups rice, 2 1/4 cup water, a pinch of salt. Add to Instant Pot and cook on high pressure for 3 minutes, and allow for natural pressure release. This should give you enough rice for 4 very generous servings.
