A fast, Asian-inspired skillet dinner featuring tender beef and crisp broccoli, perfect for a weeknight meal.
Author:Mary
Prep Time:15 min
Cook Time:15 min
Total Time:30 min
Yield:4 servings 1x
Category:Dinner
Method:Stir-Frying
Cuisine:Asian Inspired
Diet:Low Salt
Ingredients
Scale
3 Tablespoons cornstarch, divided
1 pound flank steak, cut into thin 1-inch pieces
1/2 cup low sodium soy sauce
3 Tablespoons packed light brown sugar
1 Tablespoon minced garlic
2 teaspoons grated fresh ginger
2 Tablespoons vegetable oil, divided
4 cups small broccoli florets
1/2 cup sliced white onions
Instructions
Whisk 2 tablespoons cornstarch with 3 tablespoons water in a large bowl. Add the beef and toss to combine.
Whisk the remaining 1 tablespoon cornstarch with the soy sauce, brown sugar, garlic and ginger in a separate small bowl. Set the sauce aside.
Heat a large nonstick sauté pan over medium heat. Add 1 tablespoon of vegetable oil. When hot, add the beef and cook, stirring constantly until the beef is almost cooked through. Transfer the beef to a plate using a slotted spoon and set it aside.
Add the remaining 1 tablespoon of vegetable oil to the pan. When hot, add the broccoli florets and sliced onions and cook, stirring occasionally, until the broccoli is tender, about 4 minutes.
Return the beef to the pan. Add the prepared sauce. Bring the mixture to a boil and cook, stirring, for 1 minute or until the sauce thickens slightly. Serve with rice or noodles.
Notes
Use low sodium soy sauce to prevent the dish from becoming too salty.
Prepare all ingredients before you start cooking because stir-frying is a fast method.
For bright green broccoli, blanch the florets in boiling water, drain, and dry them well before adding them to the pan. If you blanch, reduce the broccoli cooking time to 2 minutes.
Make sure your pan is preheated before adding ingredients to keep the broccoli crisp and sear the beef well.
The sauce must boil for the cornstarch to thicken it properly.