Weeknight Beef and Broccoli
Mains · Serves 4 · Prep 15 min · Cook 12 min · Total 27 min
Better than takeout and on the table before the rice cooker beeps. A light cornstarch coating keeps the thin-sliced beef tender, and the glossy sauce is mild enough for kids who are wary of anything new.
Ingredients
- 1 lb flank steak, sliced very thin against the grain
- 1 tbsp cornstarch
- 1 tbsp low-sodium soy sauce
- 1/2 cup low-sodium beef broth
- 1/4 cup low-sodium soy sauce
- 2 tbsp brown sugar
- 1 tbsp oyster sauce
- 1 tbsp cornstarch
- 1 tsp toasted sesame oil
- 2 tbsp vegetable oil, divided
- 4 cup broccoli florets (about 1 lb)
- 3 clove garlic, minced
- 1 tsp fresh ginger, grated
- cooked white rice, for serving
Steps
- Toss the sliced beef with 1 tbsp cornstarch and 1 tbsp soy sauce and set aside while you prep everything else.
- In a measuring cup, whisk the broth, 1/4 cup soy sauce, brown sugar, oyster sauce, 1 tbsp cornstarch and sesame oil.
- Put the broccoli in a large skillet with 1/4 cup water. Cover and cook over medium-high heat until bright green and just tender, 2 to 3 minutes. Drain and set the broccoli aside, then wipe the skillet dry.
- Heat 1 tbsp vegetable oil in the skillet over high heat. Add half the beef in a single layer and sear until browned, 1 to 2 minutes per side. Move it to a plate and repeat with the remaining oil and beef.
- Lower the heat to medium, add the garlic and ginger and stir until fragrant, about 30 seconds.
- Whisk the sauce again, pour it into the skillet and simmer until thick and glossy, 1 to 2 minutes.
- Return the beef and broccoli with any juices and toss until coated and hot, about 1 minute. Serve over rice.