Ingredients
- For the Stir Fry:
- 1 lb flank steak, very thinly sliced against the grain
- 2 Tbsp olive oil (or vegetable oil), divided
- 1 lb broccoli florets (about 6 cups)
- 2 tsp sesame seeds (optional, for garnish)
- For the Sauce:
- 1 tsp fresh ginger, grated
- 2 tsp garlic, grated (about 3 cloves)
- ½ cup hot water
- 6 Tbsp low-sodium soy sauce (or gluten-free Tamari)
- 3 Tbsp light brown sugar, packed
- 1½ Tbsp cornstarch
- ¼ tsp black pepper
- 2 Tbsp sesame oil
Instructions
- Prepare Rice: Start by cooking white rice, so it’s ready when your stir fry is done.
- Slice Beef: Freeze steak for 30 minutes to make slicing easier. Thinly slice against the grain.
- Make Sauce: In a bowl, mix all sauce ingredients until sugar is dissolved. Set aside.
- Cook Broccoli: In a large skillet over medium heat, heat 1 Tbsp oil. Add broccoli and sauté 4–5 minutes, partially covered, until crisp-tender. Remove from pan. (For softer broccoli, add 2 Tbsp water before covering.)
- Cook Steak: Increase heat to high. Add 1 Tbsp oil, then cook steak in a single layer for 2 minutes per side or until just done.
- Simmer with Sauce: Reduce heat to medium-low. Add sauce to beef and simmer 3–4 minutes, until thickened.
- Combine and Serve: Return broccoli to the skillet and stir to combine. Add 1–2 Tbsp water if you prefer a thinner sauce. Serve hot over white rice. Garnish with sesame seeds if desired.
Notes
- For extra flavor, top with chopped green onions or a squeeze of lime juice.
- Serve with steamed rice or cauliflower rice for a lighter option.
- This dish can also be made with chicken or tofu for a different protein option.
- Prep Time: 17 minutes
- Cook Time: 13 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 395
- Sugar: 9g
- Sodium: 690mg
- Fat: 24g
- Saturated Fat: 4g
- Unsaturated Fat: 19g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 4g
- Protein: 34g
- Cholesterol: 65mg
