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Meal Instructions
Specimen #0107·SKILLET·Easy

Skillet Beef and Broccoli Stir Fry

Thinly sliced flank steak and crisp broccoli tossed in savory soy-ginger sauce faster than delivery.

Cook temp
HIGH HEAT
Total time
18m
FLIP AT
3m
Serves
4
PULL AT
145°F
Ingredients
1.5 lbs Flank Steak — sliced thin against the grain
4 cups Broccoli Florets
4 tbsp Soy Sauce — divided
2 tsp Sesame Oil — divided
2 tsp Cornstarch — divided
1 tbsp Brown Sugar
2 cloves Garlic — minced
1 tsp Fresh Ginger — grated
1 tbsp Rice Vinegar
2 tbsp Vegetable Oil
1 tbsp Sesame Seeds — for garnish
2 stalks Green Onions — sliced, for garnish
Equipment
12-Inch Skillet
Tongs
Small Mixing Bowl
DirectionsGet to the point
1Slice 1.5 lbs flank steak into thin strips and toss with 1 tbsp cornstarch, 1 tbsp soy sauce, and 1 tsp sesame oil.
2Heat 1 tbsp vegetable oil in a 12-inch skillet over high heat until just smoking.
3Sear the beef strips for 3 minutes without moving, flip and cook 1 minute more, then remove to a plate.
4Add 4 cups broccoli florets and 2 tbsp water, cover 2 minutes, then return beef with sauce and toss until glazed.
Dad pro tip

The secret to restaurant-quality stir fry at home is a screaming hot pan and not touching the beef for the first three minutes. That sear is everything.

Kid adjustment

Reduce the ginger and skip the green onions if kids are picky. Serve over plain white rice and let them dip the beef in extra soy sauce.

Reheat

Reheat in a hot skillet for 2 minutes, tossing constantly. Add a splash of water to loosen the sauce. Do not microwave or the broccoli turns soggy.

BASIS: Tested in 12-inch stainless steel skillet over high heat with 1/4-inch sliced flank steak. USDA FSIS 145°F target for beef.380 kcal · 38g protein · 14g carbs · 20g fat
USDA FoodData Central #174032
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