The cravings for Chinese food are real!! The choices for carry out are very thin in my neighborhood and the end product is often disappointing. So here is recipe that comes together quickly with NO mystery ingredients!! This beef and broccoli dish has an extremely addictive sauce that’s super quick to make. Dinner is served faster than you can pick up the local fare.
1 pound flank steak sliced thin against the grain
2 tablespoons olive oil divided
3-4 cups broccoli florets
Sauce Ingredients:
1/2 cup low-sodium soy sauce
1/2 cup water
1/2 teaspoon apple cider vinegar or rice vinegar
1/2 teaspoon toasted sesame oil see note
1/4 cup brown sugar
3 tablespoons cornstarch
1 teaspoon grated fresh ginger
4 cloves garlic minced
1/4 teaspoon crushed red pepper flakes or more, to taste
- Prep everything ahead of time as the actual cooking part goes very quickly. To prep the steak, trim off any fat and slice it across the grain into very thin bite-size pieces. Add the sauce ingredients to a bowl and whisk together thoroughly.
- Add 1 tablespoon of the olive oil to a large skillet over high heat. Let the pan heat up for a few minutes (oil should be shimmering).
- Add the broccoli and cook for 3-4 minutes, tossing/stirring often (it’ll be tender-crisp). Transfer it to a plate.
- Add the remaining tablespoon of olive oil to the skillet. Add the beef in a single layer (just sort of “sprinkle” it into the pan ensuring it’s spread out a bit) and don’t touch it for a minute. Stir/flip it with cooking tongs and cook it for another minute or so. It cooks fast and will easily overcook and become tough. Leaving it a bit rare at this stage is ideal.
- Add the broccoli back to the pan and pour the sauce in. Stir/toss until coated and the sauce has thickened (about 1-3 minutes). Take the skillet off the heat and serve immediately. Adapted from: Salt and Lavender
Notes:
Broccoli: You could lightly steam the broccoli earlier. Keep it crunchy, it will cook with the beef.
Sauce: Is delicious!! Next time I will use less brown sugar.
