I have always enjoyed this dish in an oriental restaurant, and having found myself with too much broccoli, I searched for how to easily use it up. The ingredients list seems long, but actually it does not take much time as there is no marinating the sliced beef! It gets the flavour from the sauce ingredients. You will obviously notice that there is NO rice. We are trying to cut back on rice these days…
Better-Than-Takeout Beef with Broccoli
- 1 to 1.25 pounds flank steak, sliced into thin strips, no more than 1/4-inch thick
- 1/4 cup cornstarch
- 3 tablespoons olive oil, divided
- 2 tablespoons sesame oil, divided
- 4 cloves garlic, pressed or nicely minced
- 1 to 2 teaspoons ginger, or to taste (fresh or dried is okay, use less dried than you would fresh)
- 1/2 cup low-sodium soy sauce
- 1/2 cup water
- 3/4 cup dark brown sugar, packed (light may be substituted)
- 4 to 6 cups broccoli florets (dependent on preference for broccoli)
- 2 to 3 green onions, sliced into 1/4-inch-long segments
- red pepper flakes, optional and to taste
- sesame seeds, optional for garnishing
To a large zip top bag, add the steak, cornstarch, seal, and toss to coat. Set aside while preparing the sauce.
1 To a medium saucepan, add 1 tablespoon olive oil, 1 tablespoon sesame oil, garlic, ginger, and heat over medium-high for about 1 minute, or just until garlic is fragrant, taking care not to scorch it.
2 Add the soy sauce, water, brown sugar, and stir until the sugar has dissolved. Bring to a boil and allow it to boil for about 2 to 3 minutes. Then reduce the heat to low and simmer for about 5 minutes, or until slightly thickened and reduced. While it simmers, sear the steak.
3 To a large skillet, add the remaining 2 tablespoons olive oil, 1 tablespoon sesame oil, and the steak. Cook over medium-high or high heat until steak is cooked through, about 5 to 7 minutes, flipping the pieces intermittently to ensure even cooking.
4 Add the broccoli.
5 Evenly drizzle in the soy sauce mixture, noting it will bubble up dramatically. Toss the beef and broccoli to coat evenly with the sauce. Simmer for about 3 to 5 minutes at medium-high, or until the broccoli is as crisp tender as desired.
6 Optional — If your sauce hasn’t thickened up as much as you’d like and your broccoli is done or nearly done, and you want a sauce that clings better and isn’t as thin, simply dissolve 1 tablespoon cornstarch in 1 tablespoon water (called a slurry), add it to the skillet, stir for about 1 minute, or until your sauce has thickened to your desired level. Since I used 6 cups broccoli, the natural water and juices that escaped from it thinned out my sauce, so I needed to use a slurry.
8 Turn off the heat, add the green onions, and stir to incorporate.
Optionally, evenly sprinkle with red pepper flakes.