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.
*Recipe via Pinterest