Description
Achieve restaurant-quality beef and broccoli at home! Flank steak is velvety tender thanks to a cornstarch marinade, then tossed in a rich, garlicky soy glaze. Quick stir-fry perfection.
Ingredients
- Flank Steak (sliced thin): 1 pound
- Broccoli florets: 4 cups
- Low Sodium Soy Sauce: 1/2 cup
- Cornstarch (divided): 3 tablespoons
- Fresh Garlic (minced): 2 cloves
- Fresh Ginger (grated): 1 teaspoon
- Brown Sugar: 1 tablespoon
- Sesame Oil: 1 teaspoon
Instructions
- Step 1: Slice the flank steak thinly against the grain. In a bowl, toss the beef with 1 tablespoon of soy sauce and 1 tablespoon of cornstarch, ensuring all pieces are lightly coated. Set aside to marinate for at least 15 minutes.
- Step 2: Prepare the sauce by whisking together the remaining 7 tablespoons of soy sauce, 2 tablespoons of cornstarch, the brown sugar, minced garlic, and grated ginger. Set the sauce mixture aside.
- Step 3: Heat 2 tablespoons of oil in a large wok or skillet over high heat until shimmering. Add the marinated beef and stir-fry quickly for 2-3 minutes until browned but not fully cooked through. Remove the beef and set aside on a plate.
- Step 4: Add the broccoli florets to the hot wok, along with 2 tablespoons of water. Stir-fry for 3-4 minutes until the broccoli is bright green and tender-crisp.
- Step 5: Return the beef to the wok with the broccoli. Whisk the prepared sauce mixture again and pour it over the ingredients. Stir constantly and rapidly until the sauce boils and thickens into a glossy glaze, coating all the beef and broccoli. Finish by drizzling with sesame oil before serving immediately over rice.
Notes
- Store leftovers promptly in an airtight container in the refrigerator for up to 3 days; the sauce tends to thicken further upon cooling.
- For the best texture, reheat individual portions quickly in a lightly oiled skillet over medium-high heat rather than using the microwave, which can make the broccoli soft.
- Enhance the presentation and flavor by serving this savory stir-fry over fluffy jasmine rice and finishing with a sprinkle of toasted sesame seeds or sliced green onions.
- The secret to tender beef is slicing the flank steak truly thinly and against the grain, which prevents the beef from becoming chewy during the high-heat cooking process.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups stir-fry mixture with 1 cup cooked white rice
- Calories: 725
- Sodium: 1400mg
- Fat: 25g
- Saturated Fat: 50g
- Trans Fat: 0g
- Protein: 10g