Sesame Beef and Broccoli! Full of protein, green broccoli goodness, and sticky-sweet garlic and ginger flavor. Perfect at-home takeout!
Ingredients
454 gm
Beef, flank steak, boneless, lean and fat, 0mm (0") trim
(lb.; thinly sliced)
1 bag (16 oz)
Broccoli florets
2 tbsp
Avocado oil
3 clove(s)
Garlic
(thinly sliced or minced)
1 piece, 1-inch
Ginger root
(one 1-inch knob fresh peeled; grated or sliced)
1 1/2 cup
Brown rice, long-grain, dry
(or cauliflower; for serving)
3 green onion (stem)
Green onion
(thinly sliced; for serving)
1/4 cup
Soy sauce
(low sodium)
1/4 cup
Water
1/3 cup
Brown sugar
(brown; (sub coconut; ))
3 tsp
Sambal Oelek
1 tbsp
Rice vinegar
((sub white; ))
1 tbsp
Sesame oil
1 tbsp
Cornstarch
Instructions
Beef Prep: Freeze beef for 30 minutes – 1 hour for easier slicing. Slice against the grain, into very thin strips. Toss the beef strips with a generous pinch of coarse salt and let it rest while you prep everything else. (All of this is optional but recommended for flavor and texture.)
Sauce: Whisk the sauce ingredients together.
Stir Fry Time: Heat a large heavy skillet over medium heat. Add a swish of oil. Working in batches, add the beef in a single layer. Let rest, undisturbed, for a minute or two to achieve a nice browning on the meat. Flip each piece over and cook until browned and yummy. Remove beef from pan.
Broccoli: Add a swish of oil to the same pan. Add the broccoli; stir fry for 2-3 minutes, until bright green. (Sometimes I add a splash of water to steam it a little bit.) Remove broccoli from pan.
Finally: Turn the heat down and let the pan cool a bit. Add one last swish of oil. Add the ginger and garlic; sauté for 1-2 minutes. Add the sauce; stir until a thickened and sticky sauce forms. Add beef and broccoli back in. Toss gently to coat.
YUM! Serve with rice, thinly sliced green onions, and sesame seeds.
Notes:
Make your rice in the instant pot. Pour 1 1/2 cup of brown rice and 2 1/2 cups of water in instant pot. Pressure cook on high for 3 minutes and let to naturally release.
