Sesame Beef and Broccoli! This dish is a powerhouse of protein, packed with vibrant green broccoli and bursting with a sticky-sweet garlic and ginger flavor. It’s like having takeout right at home!
Ingredients:
- 1 lb. beef flank steak, thinly sliced
- 1 head of broccoli, cut into florets
- 2 tablespoons vegetable oil
- 3 cloves garlic, thinly sliced or minced
- 1-inch knob of fresh ginger, peeled and grated or sliced
- 1.5 cups of uncooked white or brown rice, or a bag of cauliflower rice
- Thinly sliced green onions for garnish
For the Sauce:
- 1/4 cup low sodium soy sauce
- 1/4 cup water
- 1/3 cup brown sugar (or substitute with coconut sugar)
- 1 tablespoon sambal oelek
- 1 tablespoon rice vinegar (or substitute with white vinegar)
- 1 tablespoon sesame oil
- 1 tablespoon cornstarch
Instructions:
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Beef Prep: For easier slicing, freeze the beef for 30 minutes to an hour. Slice it against the grain into very thin strips. Toss the strips with a generous pinch of coarse salt and set aside while you prepare the other ingredients.
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Sauce: In a small bowl, whisk together all the sauce ingredients until well combined.
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Rice: Cook the rice according to the package instructions.
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Stir Fry: Heat a large skillet over medium heat and add a bit of oil. Cook the beef in batches to avoid overcrowding, allowing each piece to brown nicely before flipping. Once cooked, remove the beef from the skillet.
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Broccoli: In the same skillet, add another dash of oil and stir fry the broccoli for 2-3 minutes until it’s bright green and tender. You might want to add a little water to help it steam.
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Combine: Reduce the heat and let the skillet cool slightly before adding another splash of oil. Sauté the ginger and garlic for 1-2 minutes, then pour in the sauce. Stir until the sauce thickens and becomes sticky. Return the beef and broccoli to the skillet and toss everything together to coat well.
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Serve: Dish up the beef and broccoli over rice and garnish with sliced green onions and sesame seeds.
Notes:
- For a better sear on the beef, make sure it’s mostly dry when it hits the skillet. Marinating the beef can make it too wet, which changes how it cooks.
- For a vegan option, try using sliced tempeh. Let it marinate in a bit of the sauce before cooking to enhance the flavor.
- To cook rice in an Instant Pot, use 1 1/2 cups of rice, 2 1/4 cups of water, and a pinch of salt. Cook on high pressure for 3 minutes with a natural pressure release.
Enjoy this delicious, homemade take on a classic Asian stir fry!
