Beef and Broccoli
The takeout classic in one skillet: seared beef, crisp broccoli, glossy garlic-ginger sauce.
- Prep
- 15 min
- Cook
- 12 min
- Total
- 27 min
- Makes
- 4 bowls
- Difficulty
- easy
A spoon of cornstarch on the beef gives it the silky texture you get from a restaurant, and a very hot pan gives it a crust. Cook the beef in two batches so it sears instead of steaming.
Ingredients
Sauce
Gear
- large skillet with a lid
Method
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-
Coat the beef
Toss the beef with 1 tbsp cornstarch. Whisk the sauce ingredients together in a cup.
-
Sear
Heat 1 tbsp oil in the skillet over high until shimmering. Add half the beef in one layer and sear without moving until browned, then flip. Move it to a plate and repeat with the rest of the oil and beef.
-
Broccoli
Add the broccoli and water to the pan, cover, and steam until bright green and just tender.
-
Sauce
Return the beef, stir the sauce again, and pour it in. Toss until the sauce is thick and glossy.
-
Serve
Spoon over rice.
Notes
- tipSlicing is easier if the steak spends 15 minutes in the freezer first.
- tipAgainst the grain means across the lines in the meat, not along them. It makes every slice tender.
- variationSirloin works in place of flank steak.