Description
This easy weeknight dinner comes together in a flash: thinly sliced flank steak is quickly seared; cook red pepper strips and broccoli until crisp-tender and add everything to the pan with the sauce. Let thicken and you’re done! Serve with rice to catch all of that delicious sauce.
Ingredients
Scale
- 1 pound flank steak, *sliced in half with the grain and very thinly sliced against the grain (about 1/8-inch)
- 1/4 cup low-sodium soy sauce
- 1–1/4 pounds broccoli, cut into bite-sized florets
- 1/3 cup water
- 1 small red bell pepper, thinly sliced
- 3 tablespoons peanut oil
- 2 to 3 garlic cloves, grated with a microplane or very finely minced
- 1-inch knob of fresh ginger, peeled and grated with a microplane or very finely minced (about 1 tablespoon)
SAUCE:
- 2 tablespoons low-sodium soy sauce
- 5 tablespoons oyster sauce
- 3 tablespoons dry sherry
- 2 tablespoons brown sugar
- 2 tablespoons cornstarch
- 1/4 to 1/3 cup low-sodium beef or chicken broth
- 1 teaspoon toasted sesame oil
- 4 green onions, white and green parts finely sliced
- Sesame seeds, for sprinkling
*Freezing the steak for at least 30 minutes and up to 1 hour will help getting thin slices!
Instructions
- Combine the sliced flank steak and soy sauce, stirring to coat, and marinate for at least 15 minutes while you prepare the rest of the ingredients.
- Combine the 2 tablespoons soy sauce, oyster sauce, sherry, brown sugar, and cornstarch and whisk to thoroughly combine. Set aside.
- Preheat a large skillet with a lid over high heat. Add 1 tablespoon of oil; when you see wisps of smoke, add the broccoli and stir-fry for 30 seconds. Reduce the heat to medium, add the water and cover; cook for 2 minutes, until the broccoli is tender and bright-green. Remove from the skillet and set aside.
- Pat the flank steak dry with paper towels, removing as much of the liquid on the surface as possible. Preheat the skillet again over high heat. Add 1/2 tablespoon of oil; when you see wisps of smoke, add half of the steak and allow to cook, undisturbed for 1 minute. Once browned, toss around for 30 seconds to 1 minute more, until little to no pink remains. Transfer to a bowl. Repeat with the second half of beef. Set the beef aside while you finish cooking.
- Preheat the skillet again over high heat. Add the last tablespoon of oil; when you see wisps of smoke, add the bell pepper and cook for 1 to 2 minutes, until tender and slightly charred. Add the garlic and ginger and cook, stirring frequently, until fragrant, about 30 seconds. Reduce the heat to medium. Add the sauce and bring to a simmer, stirring frequently. The sauce should start to thicken; begin thinning with 1/4 cup of broth. Add the broccoli and steak back in and toss to coat. If the sauce is still very thick, continue adding broth until your desired consistency is reached. Transfer to a serving platter and sprinkle with chopped green onions and sesame seeds. Serve with rice, if desired.
- Category: Beef, Asian-Inspired