Beef and Broccoli for One
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Thin strips of flank steak and tender broccoli in a ginger soy sauce, made in one skillet and served over rice.
Ingredients
- 1 flank steak (6–8 oz)
- ¼ tsp freshly grated ginger loosely packed
- 1 clove garlic minced
- 2 tbsp low-sodium soy sauce
- 2 tbsp water
- 1 tbsp brown sugar
- 2 tsp cornstarch
- ⅛ tsp coarsely ground black pepper
- 1 tbsp olive oil divided
- 1 cup broccoli florets
- ½ tsp sesame seeds
- 1 cup cooked rice optional for serving
Equipment
- skillet
- whisk
Directions
- Put the steak in the freezer for 20 minutes so it’s firm and easier to slice. Cut it across the grain into ¼-inch strips.
- In a small bowl, whisk the ginger, garlic, soy sauce, water, brown sugar, cornstarch, and pepper. Set the sauce aside.
- Heat ½ tablespoon of the oil in a 10-inch skillet over medium heat. Add the broccoli, cover, and cook for 4 to 5 minutes, turning it now and then. Move it to a plate and keep it warm.
- Turn the heat to medium-high and add the rest of the oil. Lay the steak strips in a single layer and cook for 1 to 2 minutes per side.
- Pour the sauce over the beef, turn the heat down to medium-low, and cook for 2 to 3 minutes, until the sauce thickens. If it gets too thick, stir in a tablespoon or two of water.
- Add the broccoli back to the pan and toss to coat. Sprinkle with sesame seeds and serve over rice, if you like.
Nutrition
Serving: 387g | Calories: 602kcal | Carbohydrates: 27g | Protein: 54g | Fat: 31g | Saturated Fat: 8.8g | Trans Fat: 0g | Cholesterol: 147mg | Sodium: 1299mg | Potassium: 1199mg | Fiber: 2.7g | Sugar: 15g | Vitamin A: 2732IU | Vitamin C: 86mg | Calcium: 143mg | Iron: 5.3mg
Nutrition is an estimate per serving from USDA FoodData Central, for the whole recipe (1 serving); steak counted as raw flank steak. Brands and portions vary, so use it only as an approximation.