Beef and Broccoli Teriyaki
Thin-sliced flank steak seared and tossed with tender broccoli in a soy, brown sugar, ginger and garlic teriyaki sauce, served over rice.
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Ingredients
- 1 tablespoon cornstarch
- 1/2 cup water plus about 2 tablespoons for the broccoli
- 1/4 cup low-sodium soy sauce
- 2 tablespoons light brown sugar
- 1 teaspoon fresh ginger grated
- 2 cloves garlic minced
- 1/4 teaspoon red pepper flakes
- 1 pound broccoli cut into bite-size florets
- 1 pound flank steak sliced thin against the grain
- 2 tablespoons olive oil divided
- 1 tablespoon sesame seeds
- cooked rice for serving
Instructions
- In a small bowl, stir the cornstarch into 1/2 cup of water until completely dissolved. Add the soy sauce, brown sugar, ginger, garlic and red pepper flakes, stir, and set aside.
- Cut the broccoli into bite-size pieces. Slice the flank steak thinly, about 1/4 inch thick, against the grain.
- Heat a large skillet over medium heat and add 1 tablespoon of the olive oil. Add the broccoli and stir. Add about 2 tablespoons of water, cover, and cook a few minutes to soften. Uncover and cook until the water is absorbed, then transfer the broccoli to a plate.
- Add the remaining 1 tablespoon of oil and raise the heat to high. Add the beef in a single layer and cook a few minutes, stirring occasionally, until cooked through (145°F). If the meat releases a lot of liquid, scoop it out and discard it.
- Reduce the heat to medium-low, stir the sauce and pour it over the beef. Cook a couple of minutes, until it bubbles and thickens. Add the broccoli and stir to combine.
- Sprinkle with sesame seeds and serve over rice.
Notes
Rice is not counted in the nutrition. Refrigerate leftovers within 2 hours and eat within 3 to 4 days; reheat to 165°F.
Nutrition
Serving: 1servingCalories: 325kcalCarbohydrates: 18.2gProtein: 29.2gFat: 15.5gSodium: 689mgFiber: 3.4gSugar: 8.7g