recipe || easy beef and broccoli

J and I always get a kick out of the ingredient list in Asian recipes. It's about 20 different ingredients that you throw into a bowl, whisk around, and from which comes a fabulous, salty, slightly sweet, often-with-a-kick-added-in, sauce. And I've never really had one of those 20-ingredient-sauce lists disappoint, except for those ill-fated ketchup pad thai noodles whose memory will forever, sadly, be burned into my senses. 

This recipe, thankfully, was not of the ketchup-noodle persuasion, but of the successful "we shall make it again" grouping of recipes. This was one of those dinners after which J told me he was already excited for his leftovers for lunch the next day. ;) He's the very best human to cook for, by the way. 

Easy Beef & Broccoli

2/3 cup reduced sodium soy sauce

1/2 cup chicken stock

1/4 cup honey

2 tablespoons rice wine vinegar

2 tablespoons brown sugar, packed

3 cloves garlic, minced

1 tablespoons sesame oil

1 tablespoon cornstarch

1 teaspoon Sriracha, or more, to taste

1 teaspoon ground ginger

1/4 teaspoon red pepper flakes

1 tablespoon olive oil

1 pound flank steak, thinly sliced across the grain

1 head broccoli, cut into florets



In a medium bowl, whisk together soy sauce, chicken stock, honey, vinegar, brown sugar, garlic, sesame oil, cornstarch, Sriracha, ginger, red pepper flakes and 1/4 cup water; set aside. 

Heat olive oil in a large skillet over medium high heat. Add steak and cook, flipping once, until browned, about 3-4 minutes. Stir in broccoli and soy sauce mixture until tender and slightly thickened, about 3-4 minutes. 

Serve immediately.

*Recipe via Pinterest