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Spicy Beef and Broccoli Stir-Fry
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Course Main Course
Cuisine Asian
Servings 4 people

Equipment

  • Large skillet
  • Mixing bowl
  • Knife

Ingredients
  

  • 1 pound flank steak, thinly sliced
  • 4 cups broccoli florets
  • 2 tablespoons vegetable oil
  • 3 cloves garlic, minced
  • 1 tablespoon grated fresh ginger
  • 1/4 cup low-sodium soy sauce
  • 2 tablespoons chili garlic sauce
  • 1 tablespoon cornstarch mixed with 2 tablespoons water
  • 1 teaspoon sesame oil
  • Cooked rice, for serving
  • Sesame seeds and sliced green onions, for garnish

Instructions
 

  • Heat 1 tablespoon of vegetable oil in a large skillet over medium-high heat. Add the sliced flank steak and cook for 2 to 3 minutes until it browns on the edges. Remove the beef to a plate and set it aside.
  • Add the remaining tablespoon of vegetable oil to the same skillet. Stir in the minced garlic and grated ginger and cook for 30 seconds until fragrant. Add the broccoli florets and stir-fry for 3 minutes until they turn bright green but still stay crisp.
  • Return the beef to the skillet. Pour in the soy sauce and chili garlic sauce, then stir everything to coat evenly. Add the cornstarch slurry and stir for another minute until the sauce thickens and clings to the beef and broccoli.
  • Drizzle the sesame oil over the top and give the mixture one final toss. Serve the stir-fry over cooked rice and finish with a sprinkle of sesame seeds and sliced green onions.

Notes

Slice the flank steak against the grain before cooking so the pieces stay tender. If the sauce thickens too much while sitting, add a splash of water when reheating. Leftovers keep well in the fridge for two days and reheat quickly in a skillet over medium heat.
Course: Main Course
Cuisine: Asian
Equipment: Large skillet, Mixing bowl, Knife