Beef and Broccoli
Very thinly sliced flank steak and crisp-tender broccoli florets tossed in a glossy soy sauce and brown sugar glaze. A one-pan, 30-minute dinner that's just as good as your favorite takeout order.
- 1 pound flank steak, very thinly sliced into bite-sized strips
- 2 tablespoons olive oil (or vegetable oil), divided
- 1 pound fresh broccoli, cut into 6 cups of florets
- 2 teaspoons sesame seeds, optional garnish
- 1 teaspoon fresh ginger, grated (loosely packed)
- 2 teaspoons garlic, grated (from 3 cloves)
- 1/2 cup hot water
- 6 tablespoons low sodium soy sauce (or GF tamari)
- 3 tablespoons packed light brown sugar
- 1 1/2 tablespoons cornstarch
- 1/4 teaspoon black pepper
- 2 tablespoons sesame oil
- Get a pot of white rice going first, since it takes longer than the stir fry and you'll want it ready at the same time. Freeze the flank steak for about 30 minutes to firm it up, then slice it very thinly against the grain into bite-sized strips — this brief freeze makes a real difference in how clean and even your slices come out.
- Combine the ginger, garlic, hot water, soy sauce, brown sugar, cornstarch, black pepper, and sesame oil in a bowl and stir well until the sugar and cornstarch are fully dissolved with no lumps. Set the sauce aside while you cook the beef and broccoli.
- Set a large skillet over medium heat and add 1 tablespoon of the oil. Add the broccoli florets and sauté for 4 to 5 minutes with the lid partially covering the pan, tossing several times, until the broccoli turns bright green and crisp-tender. If you prefer it softer, add 2 tablespoons of water before covering to steam it a little further. Remove the broccoli from the pan.
- Turn the heat up to high and add the remaining tablespoon of oil. Lay the beef in the pan in a single layer and sauté for about 2 minutes per side, just until cooked through — pull out a piece to check doneness rather than guessing, since flank steak overcooks quickly once it passes done.
- Pour in the sauce, reduce the heat to medium-low, and let it simmer for 3 to 4 minutes, until it thickens and turns glossy. Add the broccoli back in and stir to coat everything evenly, thinning the sauce with a tablespoon or two of water if it's thicker than you'd like. Serve hot over white rice.
Chef's Note: The brief freeze before slicing is a small trick that makes a genuinely noticeable difference — a slightly firmed-up steak is far easier to cut into thin, even strips than one straight from the fridge, and thin, even slices are what give this dish its tender bite instead of a chewy one. Cutting against the grain matters just as much, since it shortens the muscle fibers in a naturally lean, fibrous cut like flank steak.
This sauce base is easy to build on if you want to switch things up — snap peas, bell peppers, carrots, and mushrooms all hold up well alongside or in place of some of the broccoli. Stick with fresh vegetables rather than frozen here, since frozen broccoli tends to release extra water into the pan and can leave the finished sauce thinner and less clingy than it should be.
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