Broccoli & Beef Stir-fry

You can sub chicken or tofu for the beef, but the sauce is delicious and the whole thing is done in 1 pan. Lovely!

Ingredients

1 lb flank steak*, very thinly sliced into bite-sized strips, or 1 lb chip steak

2 Tbsp olive oil, (or vegetable oil), divided

2-3 heads broccoli, cut into florets

2 tsp sesame seeds, optional garnish

Stir Fry Sauce Ingredients:

1 tsp fresh ginger, grated

2-3 cloves garlic, or 3-4 garlic scapes

1/2 cup hot water

6 Tbsp low sodium soy sauce or Tamari

3 Tbsp packed light brown sugar

1 1/2 Tbsp corn starch

1/4 tsp black pepper

2 Tbsp toasted sesame oil

Instructions

Prep: Start cooking white or brown rice first so it's ready when the stir fry is done. Cover and freeze flank steak 30 minutes for easier slicing, then thinly slice against the grain.

Make the Sauce: Combine all stir fry sauce ingredients in a bowl, stir well to dissolve the sugar, and set aside.

Cook Broccoli: Place a large skillet over medium heat and add 1 Tbsp oil. Add broccoli florets and sauté 4-5 minutes, partially covered with lid, stirring or tossing several times until broccoli is bright green and crisp-tender then remove from pan. Tip: If you prefer softer broccoli, add 2 Tbsp water before covering with the lid and it will steam cook the broccoli.

Cook Beef: Increase heat to high heat and add 1 Tbsp oil. Add beef in a single layer and sauté 2 minutes per side or just until cooked through. Quickly pull out a piece to test for doneness.

Add the sauce, reduce heat to medium/low and simmer 3-4 minutes. It will thicken. Add broccoli and stir to combine. Stir in 1-2 Tbsp water to thin the sauce if desired. Serve over rice.

Serves 4-6.

*I have used chip steak for this recipe, and it works very well. You can also substitute chicken or tofu for the protein. I like to use boneless chicken breasts or thighs.

Adapted from https://natashaskitchen.com/beef-and-broccoli/