Beef and Broccoli
An easy, comforting weeknight meal that replicates the takeout experience with tender flank steak, bright broccoli, and a savory-glossy sauce over rice.
Ingredients
Main Ingredients
- 1 lb Flank steak, thinly sliced across the grain Substitutes: skirt steak or sirloin flap
- 1 large head Broccoli Substitutes: broccolini or a broccoli-snap pea mix
- 3-4 tablespoons Soy sauce Use low-sodium if preferred
- 1-2 tablespoons Brown sugar Adjust sweetness to taste
- 1 tablespoon Cornstarch Use arrowroot for paleo
- 2-3 tablespoons Water For sauce mixing
- Cooked for serving Rice Options: jasmine, basmati, or brown rice
- 1 tablespoon Neutral oil For high-heat searing (canola, vegetable, or avocado oil)
Optional Additions
- Garlic For extra aroma
- Ginger For extra aroma
- Sesame oil For extra aroma
Instructions
Preparation
- Slice the flank steak thinly across the grain and pat dry.
- Prepare the cooking surface by heating a skillet or wok over high heat.
Cooking
- Add a tablespoon of oil to the pan and let it shimmer.
- Stir-fry the beef in a single layer until browned, about 1-2 minutes per side. Remove and set aside.
- Add broccoli and a splash (1-2 tablespoons) of water to the same pan. Cover and steam for 2-3 minutes until bright green and just tender.
- In a small bowl, whisk together soy sauce, brown sugar, cornstarch, and water until smooth.
- Pour the sauce into the pan with the broccoli. Bring it to a simmer to thicken, stirring to dissolve the cornstarch.
- Return the beef to the pan and stir everything to coat in the glossy sauce, heating through for 30-60 seconds.
- Serve immediately over cooked rice.
Notes
Store leftovers in an airtight container for 3-4 days. Freeze cooked beef and broccoli for up to 2 months. Reheat gently to avoid overcooking the beef.