Takeout Style Beef and Broccoli
Servings: 6
Calories: 222kcal
Ingredients
- 1 pound Flank Steak sliced thinly against the grain
- 2 tablespoons Cornstarch
- 2 tablespoons + ¼ cup Soy Sauce
- 3 tablespoons ghee can sub beef tallow
- 1 large Onion cut in half and sliced to about ¼th inch thick slices
- 6 garlic cloves minced
- 1 inch cube of Ginger minced
- ½ pound Broccoli florets or about 4 cups, rinsed
- 2 pinches Red Chili Flakes optional
- 1 cup Beef broth/bone broth simple recipe for the best bone broth
- 1 tablespoon Brown Sugar optional, but gives just a hint of sweetness
Instructions
- In a medium bowl, mix sliced flank steak with 1 tablespoon of cornstarch and 2 tablespoons of soy sauce.
- Heat a large nonstick pan over high heat and add in 2 tablespoons of ghee. Swirl it around to coat pan.
- Once ghee is very hot (this only takes a few seconds), add in the beef in one layer.
- Sear for 1 minute and then flip the slices to cook for another minute on the other side.
- Set beef and its juices aside onto a plate.
- With the same pan on high heat, add 1 tablespoon of ghee.
- Add onion, garlic, and ginger. Mix to sauté for about 3 minutes.
- Add in the broccoli and red chili flakes. Mix to sauté for another 3 minutes.
- In a small mixing bowl whisk together beef/bone broth, 1 tablespoon cornstarch, ¼ cup of soy sauce, and the optional brown sugar. Pour over the broccoli mixture. Mix to combine and cook on for about 3 minutes.
- Add the beef and its juices back into the pan and mix all the ingredients to incorporate.
- Immediately remove pan from heat and serve over rice. Don’t forget to spoon the juices over the top. Yum!
Nutrition
Calories: 222kcal | Carbohydrates: 10g | Protein: 20g | Fat: 11g | Saturated Fat: 6g | Cholesterol: 65mg | Sodium: 405mg | Potassium: 429mg | Fiber: 1g | Sugar: 4g | Vitamin A: 245IU | Vitamin C: 36mg | Calcium: 43mg | Iron: 2mg