🍗 Dinner Mains
Weeknight Beef & Broccoli
Tender flank steak and crisp broccoli in a glossy ginger-garlic sauce, faster than takeout.
Method
Coat the beef
Toss the sliced steak with 1 tbsp cornstarch and a splash of the soy sauce. Let it sit while you make the sauce.
Mix the sauce
Whisk the remaining soy sauce, brown sugar, oyster sauce, 1 tbsp cornstarch, broth and sesame oil until smooth.
Cook the broccoli
Heat 1 tbsp oil in a large skillet or wok over high heat. Add the broccoli and ¼ cup water, cover, and steam 2 to 3 minutes until bright green and crisp-tender. Remove.
Sear the beef
Add the remaining oil, then the beef in a single layer. Sear 1 to 2 minutes per side until browned. Add the garlic and ginger and stir 30 seconds.
Thicken the sauce
Return the broccoli to the pan, pour in the sauce and stir 1 to 2 minutes until glossy and thick.
Serve
Spoon over hot rice and finish with sesame seeds.
Kitchen notes
- Freeze the steak for 20 minutes first to make slicing thin much easier.
- Slice against the grain for tender bites.
- Don't crowd the pan. Sear the beef in two batches if needed.