Dinner Recipes
5-Step Beef and Broccoli
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.
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Dinner
5-Step Beef and Broccoli
For the Sauce:
1 tsp freshly grated ginger
3 garlic cloves, grated
½ cup hot water
⅓ cup tamari (or soy sauce)
3 Tbsp packed brown sugar
1 ½ Tbsp cornstarch
¼ tsp black pepper
2 Tbsp sesame oil
Directions
- 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.
- 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.
- 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.
- 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.
- 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