Ah, Beef and Broccoli Stir Fry—it’s like a warm hug in a bowl, isn’t it? Ever had one of those days when everything seems upside down, and then you stumble upon something that just makes it right again? This dish does exactly that. It’s quick, it’s simple, and it brings a kind of joy that feels like a Friday night, even if it’s just a Tuesday.
Steps
- Begin by preparing all the ingredients. Trim any fat from the flank steak, then slice it thinly against the grain into bite-sized pieces. Combine the sauce ingredients in a bowl and whisk them together.
- Heat one tablespoon of olive oil in a skillet over high heat until it shimmers. Add the broccoli florets and cook for about 4-5 minutes, stirring often, until they are tender-crisp. Remove the broccoli from the skillet and set it aside on a plate.
- Pour the remaining tablespoon of olive oil into the hot skillet. Spread the beef slices in a single layer and let them cook undisturbed for one minute. Use tongs to flip the beef and cook for an additional minute, being careful not to overcook.
- Return the broccoli to the skillet and pour the prepared sauce over the meat and vegetables. Stir to coat everything evenly and allow the sauce to thicken for about 1-3 minutes. Remove the skillet from the heat and serve the dish immediately.
Ingredients
- 1 pound flank steak
- 2 tablespoons olive oil, divided
- 3 to 4 cups broccoli florets
- 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
- 1/4 cup packed brown sugar
- 3 tablespoons cornstarch
- 1 teaspoon grated fresh ginger
- 4 cloves garlic, minced
- 1/4 teaspoon crushed red pepper flakes (or more, to your taste)
Nutritional Values
Calories: 343kcal | Carbohydrates: 26g | Protein: 29g | Fat: 14g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Cholesterol: 68mg | Sodium: 1239mg | Potassium: 750mg | Fiber: 2g | Sugar: 15g | Vitamin A: 463IU | Vitamin C: 62mg | Calcium: 84mg | Iron: 3mg
FAQ
- Can I use a different cut of meat instead of flank steak?
- Yes, you can substitute flank steak with sirloin or tenderloin if you prefer. Both alternatives will work well with this recipe.
- How do I ensure my flank steak stays tender?
- It’s important to slice the flank steak against the grain. This means you should cut across the muscle fibers, which will help keep the meat tender and prevent it from becoming stringy.
- What if my sauce is too thick or too thin?
- If your sauce becomes too thick, add a splash of water to thin it out. Conversely, if it’s not thickening, the skillet might not be hot enough to activate the cornstarch.
- Can I use frozen broccoli for this recipe?
- Yes, you can use frozen broccoli. Make sure to thaw it first, and keep in mind that it may require less cooking time since it’s partially cooked already.
- How should I store leftovers, and can they be frozen?
- Leftovers can be stored in an airtight container in the fridge for 3-4 days. They can also be frozen for a few months, but note that the broccoli may become softer over time.
Tips
- Slice Flank Steak Correctly: Always cut flank steak against the grain to keep it tender. Look for the lines of muscle fibers running through the meat and slice perpendicular to these lines, similar to crossing train tracks.
- Prep Ingredients in Advance: Since the cooking process is fast-paced, ensure all ingredients are ready before starting. This includes slicing the beef and broccoli and mixing the sauce to allow for seamless cooking.
- Use High Heat for Searing: To achieve a great sear on the beef, cook it on high heat. A cast iron skillet can be very effective for this purpose, enhancing the flavor with a nice crust.
- Adjust Sauce Consistency as Needed: If the sauce becomes too thick, simply add a splash of water to thin it out. If it isn’t thickening, ensure the skillet is hot enough to activate the cornstarch.
Equipment
- Microplane Grater/Zester – For grating fresh ginger, especially if it’s kept in the freezer.
- Garlic Press – To mince garlic easily, even without peeling the cloves.
- Cast Iron Skillet – Recommended for cooking at high heat to achieve a great sear on the beef.
