Beef and Broccoli
User Reviews
5
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Prep Time
20 mins
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Cook Time
10 mins
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Total Time
30 mins
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Servings
4
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Course
Main Course
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Cuisine
Asian
Beef and Broccoli
Description
This Beef and Broccoli recipe starts by slicing flank steak thinly across the grain to ensure tenderness. The beef is marinated briefly with a mixture of soy sauce and cornstarch, which helps tenderize the meat and create a glossy coating when cooked. The sauce combines soy sauce, chicken broth, honey for sweetness, rice vinegar for acidity, and toasted sesame oil for nutty aroma. The green onions, garlic, and fresh ginger provide aromatic depth.
The cooking technique involves quickly searing the beef in oil over high heat to brown both sides without overcooking, then removing it while preparing the vegetables. Broccoli florets are cooked briefly in the pan, then combined with the beef and sauce, allowing the cornstarch to thicken the sauce. This results in a glossy coating that clings to both beef and broccoli.
The dish can be served with steamed rice or noodles for a complete meal. Optional sesame seeds and red pepper flakes add visual appeal and additional flavor notes. Adjustments such as using low-sodium soy sauce or substituting honey for brown sugar can tailor the dish to personal preferences or dietary needs.
A tip for better browning is to dab the meat dry before cooking to reduce excess moisture. If the flank steak is thick, gently pounding it helps with even cooking and tenderness.
Ingredients
- 1 lb flank steak
- 3 Tbsp soy sauce divided
- 1 1/2 Tbsp + 1 tsp cornstarch divided
- 2/3 cup chicken broth low-sodium
- 3 Tbsp honey
- 1 1/2 tsp rice vinegar
- 1 tsp sesame oil toasted
- 2 Tbsp vegetable oil divided, or light olive oil
- 1/2 cup green onions white and light green portion, chopped
- 1 Tbsp garlic 3 cloves, minced
- 2 tsp fresh ginger peeled and minced
- 4 cups broccoli florets small
- 1/3 cup water
- sesame seeds for serving (optional, and/or
- red pepper flakes for serving (optional, and/or
Instructions
- Cut flank steak into 2-inch wide strips with the grain then sliced into thin 1/4-inch thick pieces against the grain.
- In a medium mixing bowl whisk together 1 Tbsp soy sauce with 1 tsp cornstarch. Toss steak strips with soy sauce mixture, let rest 15 minutes while you chop and prepare remaining ingredients.
- In a mixing bowl whisk together 2 Tbsp soy sauce with 1 1/2 Tbsp cornstarch. Stir in chicken broth, honey, rice vinegar and sesame oil, set aside.
- Heat 1 Tbsp oil in a 12-inch non-stick skillet over medium-high heat. Dab steak pieces dry with paper towels*.
- Scatter half of the steak across pan then let cook until browned on bottom, about 1 1/2 minutes, flip and cook opposite side until browned on bottom, about 1 to 1 1/2 minutes. Transfer to a plate leaving oil in pan (if needed add in a little more oil) and repeat with remaining half of steak.
- Heat remaining 1 Tbsp oil in skillet over medium-high heat, add green onions, garlic and ginger, saute 30 seconds. Toss in broccoli and water, reduce heat slightly, cover and let steam until tender crisp, tossing occasionally, about 4 - 5 minutes.
- Whisk soy sauce mixture once more then pour into skillet. Cook and toss until sauce has thickened, about 1 minute (careful not to cook too long or moisture in broccoli will break down into sauce and thin it).
- Toss in steak, season with a little more soy sauce if needed. Serve warm over rice if desired garnished with sesame seeds or red pepper flakes.
Notes
- Dry the beef surface thoroughly to promote better browning during searing.
- If the flank steak is thicker than 1 inch, pound it lightly to thin and tenderize.
- Use low-sodium soy sauce and unsalted chicken broth to control sodium levels if preferred.
- Brown sugar can substitute for honey; use 4 tablespoons since honey is sweeter by volume.
User Reviews
Overall Rating
5
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