Skillet Beef and Broccoli with Ginger-Garlic Sauce

Serves 4 · 15 min prep · 15 min cook

Ingredients

• 1.25 lb flank steak or sirloin, thinly sliced against grain
• 5 cups broccoli florets
• 1/3 cup soy sauce
• 3 tbsp brown sugar
• 1 tbsp rice vinegar
• 2 tsp toasted sesame oil
• 1 tbsp + 1 tsp cornstarch
• 1 tbsp fresh ginger, grated
• 4 garlic cloves, minced
• 1/2 tsp red pepper flakes
• 2 tbsp neutral oil
• 3 green onions, sliced
• 1 tbsp toasted sesame seeds
• 4 cups cooked jasmine rice
• 1/4 tsp kosher salt

Instructions

1. 1In a medium bowl whisk soy sauce, brown sugar, rice vinegar, sesame oil, cornstarch, grated ginger, minced garlic, and red pepper flakes until smooth; set sauce aside.
2. 2Toss the thinly sliced beef with remaining cornstarch and salt until lightly coated; this helps it brown and keeps the sauce glossy.
3. 3Heat neutral oil in a large skillet or wok over high heat until shimmering. Add beef in a single layer (work in two batches if needed) and sear 1–2 minutes per side until browned but still slightly pink inside; transfer to a clean plate.
4. 4Add remaining oil to the same skillet. Toss in broccoli florets and water; cover and steam-sear 3–4 minutes until bright green and crisp-tender with some charred spots.
5. 5Uncover, push broccoli to the sides, and pour the prepared sauce into the center. Let it bubble vigorously 30–45 seconds until it thickens and turns glossy.
6. 6Return the seared beef and any accumulated juices to the skillet. Toss everything together 1 minute so the beef is coated and heated through; do not overcook or the meat will toughen.
7. 7Remove from heat, fold in most of the sliced green onions, and taste for seasoning—add a splash more soy if desired.
8. 8Spoon over hot jasmine rice, finish with remaining green onions and a sprinkle of sesame seeds, and serve immediately.