Beef and Broccoli
Total Time
30 mins
Prep Time
10 mins
Cook Time
20 mins
Rating
4.67 out of 5 stars
(21)
Ingredients
6
- 1 ½ lbs. flank steak, sliced into thin 1-inch pieces
- 2 tablespoons cornstarch
- 2 tablespoons vegetable oil
- Kosher salt and black pepper, to taste
- 1/2 cup light soy sauce (can use Tamari for gluten-free)
- 3 tablespoons honey
- 6 cloves garlic, minced
- 1/2 teaspoon orange zest, optional
- 1 teaspoon fresh ginger
- 1 tablespoon cornstarch
- 1 tablespoon sesame oil
- 1 yellow onion, chopped
- 6 cups broccoli florets
- Sesame seeds, red pepper flakes, and sliced scallions, for garnish
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Preparation
Step 1
Place the flank steak pieces in a large bowl and add the cornstarch. Toss until the pieces are well coated. Season with salt and pepper. Set aside.
Step 2
In a medium bowl, whisk together the soy sauce, honey, garlic, orange zest (If using), ginger, and cornstarch. Set aside.
Step 3
In a large skillet or wok, heat the oil over medium-high heat. Add the steak and cook, stirring occasionally, until the meat is almost cooked through. Transfer to a clean plate and set aside.
Step 4
Add the sesame oil to the hot skillet and add the onions and broccoli. Cook for 5 to 8 minutes or until the onions are softened and the broccoli is tender, but still slightly crisp.
Step 5
Add the cooked steak to the pan. Pour the sauce over the beef and broccoli and stir to coat. Cook until the sauce thickens, and the beef is cooked through, about 3 to 4 minutes.
Step 6
Serve with rice or noodles and garnish with sesame seeds, red pepper flakes, and scallions.
Step 7
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Chef's notes
Try to make sure the broccoli pieces are the same size so they cook evenly.
You can store leftovers in an airtight container in the fridge for up to 4 days. Store the rice or noodles separate. Reheat before enjoying!
You can serve beef and broccoli with rice (white or brown), noodles, or quinoa.
Garnish with sesame seeds, sliced scallions, and crushed red pepper flakes. Add a dash of sriracha or chili garlic sauce for more heat.
