Name: Beef and Broccoli
Prep time: 17 min
Cook time: 13 min
Total time: 30 min
Yield: 4 servings
Ingredients: 1 lb (454 g) flank steak, very thinly sliced against the grain into bite-size strips; 2 tbsp (30 mL) olive or vegetable oil, divided; 1 lb (454 g) fresh broccoli, cut into about 6 cups florets; 2 tsp (10 mL) sesame seeds, optional; 1 tsp (5 mL) fresh ginger, grated; 2 tsp (10 mL) garlic, grated (about 3 cloves); 1/2 cup (120 mL) hot water; 6 tbsp (90 mL) low-sodium soy sauce or gluten-free tamari; 3 tbsp (38 g) packed light brown sugar; 1 1/2 tbsp (12 g) cornstarch; 1/4 tsp (1 mL) black pepper; 2 tbsp (30 mL) sesame oil

Instructions

Start the rice, if serving. Freeze the steak for about 30 minutes to make thin slicing easier, then slice against the grain.
Combine all sauce ingredients and stir until the sugar dissolves.
Heat a large skillet over medium heat with 1 tbsp oil. Add broccoli, partially cover, and saute for 4-5 minutes until bright green and crisp-tender. For softer broccoli, add 2 tbsp water before covering. Remove broccoli.
Increase heat to high and add the remaining 1 tbsp oil. Add beef in one layer and saute about 2 minutes per side, or until just cooked through.
Add sauce, reduce heat to medium-low, and simmer 3-4 minutes until thickened. Return broccoli and combine. Add 1-2 tbsp water if a thinner sauce is preferred.

Notes

Scaling: ingredients scale proportionally. Cook beef in batches when increasing the recipe; do not overcrowd the skillet.

Beef and Broccoli

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Beef and Broccoli

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