🥦 Beef and Broccoli

Ingredients

• Beef

• 1¼ lb Flank steak, sliced thin against the grain
• 1 tbsp Cornstarch
• 1 tbsp Low-sodium soy sauce
• 2 tbsp Vegetable oil (soybean)

• Sauce

• ¼ cup Low-sodium soy sauce
• ½ cup Beef broth
• 2 tbsp Brown sugar
• 1 tbsp Oyster sauce
• 1 tbsp Cornstarch
• 1 tsp Toasted sesame oil
• 3 clove Garlic, minced
• 1 tbsp Fresh ginger, peeled and grated

• Vegetables

• 2 head Broccoli, cut in bite-size florets
• ¼ cup Water

Nutrition

Steps

You’ll need: large skillet or wok, whisk, instant-read thermometer.

1. Toss the beef strips with 1 tablespoon cornstarch and 1 tablespoon soy sauce. Set aside while you make the sauce.
2. Whisk the sauce ingredients (soy sauce, broth, brown sugar, oyster sauce, cornstarch, sesame oil, garlic and ginger) in a bowl.
3. Heat 1 tablespoon oil in a large skillet over medium-high heat. Add the broccoli and water, cover and steam 3 minutes, until bright green and just tender. Move it to a plate.
4. Add the rest of the oil to the hot pan. Sear the beef in a single layer, in two batches if needed, 1 to 2 minutes per side, until browned. Thin strips cook fast and reach 145°F in this time.
5. Wash your hands and any board that held the raw beef. Return all the beef and the broccoli to the pan, whisk the sauce again and pour it in. Simmer 1 to 2 minutes, stirring, until thick and glossy.
6. Serve right away over rice.

🌡 Safe temperaturesBeef, pork or lamb steaks, chops and roasts 145°F with a 3-minute rest. Check the thickest part with a food thermometer (USDA). More on food safety.