Easy dinner idea for two. Beef and broccoli, cooked with spices and soy sauce, served over rice. You will love to make this quick and flavorful weeknight dinner.
Keyword: easy, gluten free, quick, spicy
Author: Cooking Journey
300gbeef flank steaka little more than 1/2 pound
1/2inchfresh ginger rootpeeled (a little more than 1 cm)
2tbspdark soy sauce
2tbsplight soy sauce
Cut the broccoli into florets.
Heat a spoon of sesame oil and splash of water in a large pan or wok. Cook the broccoli florets for 5 minutes.
Remove broccoli from the pan and set aside. Wipe the pan with paper towel.
Beef and broccoli sauce
Finely grate or mince ginger and garlic.
Add freshly grated ginger and garlic to the hot pan. Cook, tossing for 30 seconds until fragrant. Set aside to cool.
In a jar add soy sauce, light soy sauce, sesame oil, brown sugar,
Add cornstarch, worcestershire sauce and rice vinegar.
Add cooked ginger and garlic and whisk the sauce
Prepare and cook beef
Cut flank steak against the grain into thin slices, about 1/4 inch or 0,6 cm thick.
Cook the beef on high heat 4 minutes, stirring.
Add the prepared sauce, simmer 4 minutes more.
Add broccoli, beef broth and cook 2 minutes.
Remove from the heat and serve warm over rice. Sprinkle sesame seeds and chopped scallions on top.
It will be easier to cut the steak if you put it in the freezer for 15 minutes.If you want more tender meat, try velveting. Put the beef with 3/4 tsp baking soda in a bowl. Toss to coat the beef evenly, then add a little bit of water. Refrigerate the beef for 30 minutes, then rinse well and use in the recipe.You can use oyster sauce instead of worcestershire. Oyster sauce will be more salty and strong. On the other hand, worcestershire sauce is more tangy and sweet, that's why it is perfect for beef recipes.Store up to 3-4 days in the fridge, in the container. You can reheat in a pan or microwave.To make it keto/low carb, serve with cauliflower rice instead of regular white rice.Nutrition value includes white rice.