This restaurant-worthy recipe for 5-Step Beef and Broccoli is easy enough to throw together on a weeknight, but it’s so delightful, you’ll want to serve it to dinner guests, too. The sweet, garlicky sauce has just a hint of gingery heat, the meat cooks up savory and tender, and the broccoli has the perfect al dente bite. It’s all so simple!

Our tip: To make it extra easy to slice the steak thinly, tightly wrap it with plastic wrap and pop it in the freezer for about 15 or 20 minutes beforehand.

Here’s the recipe:

1. In a large bowl, combine 1 tsp freshly grated ginger, 3 grated garlic cloves, ½ cup hot water, ⅓ cup tamari, 3 Tbsp packed brown sugar, 1 ½ Tbsp cornstarch, ¼ tsp black pepper, and 2 Tbsp sesame oil. Whisk together until the sugar is dissolved, about 1 minute. Set aside.

2. Add 1 Tbsp of olive oil to a large skillet and heat over medium heat until it shimmers. Add 1 pound broccoli florets and cook for 5 to 7 minutes, stirring occasionally, until bright green and tender. Transfer the broccoli to a bowl and set aside.

3. Increase the heat to high, and add 1 Tbsp olive oil. Place 1 pound thinly sliced flank steak in the pan in a single layer. Cook the steak for about 2 minutes, or until it begins to brown, then flip and cook for 2 minutes more.

4. Add the prepared sauce and reduce the heat to medium low. Bring to a simmer and cook for 3 to 4 minutes or until thickened. Return the broccoli to the skillet and gently stir until well coated.

5. Remove the pan from the heat and garnish with sesame seeds. Serve hot with jasmine rice. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Recipe source: Natasha’s Kitchen