Beef and Broccoli

• 份量: 4 servings
• 活動時間: 10 minutes
• 總時間: 25 minutes

食材

1 lb flank steak or top sirloin steak, thinly sliced against the grain

2 tbsp cornstarch

1 tbsp neutral oil (canola, vegetable, or peanut)

2 cups broccoli florets

1/2 cup low sodium soy sauce

1/3 cup beef broth

2 tbsp honey or maple syrup

2 tsp toasted sesame oil

1 tbsp fresh ginger, minced

4 cloves garlic, minced

1 tsp chili flakes

Cooked jasmine or sticky rice

Sliced green onions

Sesame seeds

步驟

Place the beef in the freezer for 30 minutes before slicing—this firms it up just enough to make slicing super easy. Once it’s ready, slice the steak thinly against the grain. This shortens the muscle fibers and helps make every bite tender and easy to chew.

Transfer the sliced beef into a large Ziploc bag or bowl and toss with 2 tablespoons of cornstarch. Shake it up or stir to coat. Set aside while you prep everything else.

In a separate small bowl, whisk together the soy sauce, beef broth, honey (or maple syrup), sesame oil, ginger, garlic, and chili flakes. Stir until everything is well combined. Set aside.

Heat a large skillet or wok over medium-high heat. Once hot, add 1 tablespoon of neutral oil. Toss in the broccoli florets and sliced onion and stir-fry for 3–5 minutes, or until the broccoli turns bright green and the onions begin to soften. Push everything to one side of the pan to make room for the beef.

Add a splash more oil to the center of the pan if needed, then add the beef in a single layer. Let it cook undisturbed for 1–2 minutes to get a nice sear. Stir everything together and cook for another 1–2 minutes until the beef is mostly cooked through.

Give the sauce another quick whisk and pour it into the pan. Stir everything together and let the sauce simmer for 1–2 minutes, or until it thickens and coats the beef and broccoli. It should have a rich, glossy consistency.