Ingredients
Scale
- 1 lb flank steak, thinly sliced
- 4 cups fresh broccoli florets
- 3 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- ¼ cup low-sodium soy sauce
- 2 tbsp sesame oil
- 2 tbsp cornstarch
- 3 green onions, chopped
Instructions
- Thinly slice the flank steak against the grain. Chop broccoli into bite-sized pieces and mince garlic and ginger.
- In a bowl, combine sliced beef, soy sauce, cornstarch, sesame oil, garlic, and ginger. Let it marinate for 15-20 minutes.
- Heat a large skillet or wok over medium-high heat. Add a splash of sesame oil and cook marinated beef in batches until browned (about 2-3 minutes). Remove from pan.
- In the same pan, add more sesame oil if needed. Toss in broccoli florets with a splash of water; cover briefly to steam until bright green yet crisp (about 3-4 minutes).
- Return cooked beef to the pan with broccoli. Stir well while adding any remaining marinade. Cook for an additional 2-3 minutes until heated through. Serve hot over rice or noodles, garnished with chopped green onions.
Notes
- For added crunch, feel free to include bell peppers or snap peas.
- Substitute chicken or tofu for a different protein option.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Main
- Method: Stir-frying
- Cuisine: Asian
Nutrition
- Serving Size: 1 cup (250g)
- Calories: 350
- Sugar: 2g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 4g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 80mg