Beef and Broccoli
Ingredients
For the Beef and Broccoli:
1 lb flank steak, very thinly sliced into bite-sized strips
2 Tbsp olive oil (or vegetable oil), divided
1 lb broccoli (cut into 6 cups of florets)
2 tsp sesame seeds (optional garnish)
For the Stir Fry Sauce:
1 tsp fresh ginger, grated (loosely packed)
2 tsp garlic, grated (from 3 cloves)
½ cup hot water
6 Tbsp low sodium soy sauce (or GF Tamari)
3 Tbsp packed light brown sugar
1½ Tbsp corn starch
¼ tsp black pepper
2 Tbsp sesame oil
Directions
Start cooking white rice so it’s ready when the stir-fry is done.
Freeze the flank steak for 30 minutes to make slicing easier.
In a bowl, combine all stir-fry sauce ingredients, stir well to dissolve the sugar, and set aside.
Heat 1 Tbsp oil in a large skillet over medium heat. Add broccoli florets and sauté for 4-5 minutes, partially covering the skillet with a lid and stirring occasionally, until the broccoli is bright green and crisp-tender. Remove broccoli from the pan.
Increase heat to high, add the remaining 1 Tbsp oil, and sauté the beef in a single layer for 2 minutes per side, or until cooked through.
Pour the prepared sauce into the skillet, reduce the heat to medium-low, and simmer for 3-4 minutes until the sauce thickens.
Return the broccoli to the skillet and stir to combine. Add 1-2 Tbsp water if needed to thin the sauce.
Serve hot over white rice and garnish with sesame seeds, if desired.
Servings: 4
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