Flank and Broccoli
Elevate your weeknight dinner game with this irresistible Flank and Broccoli recipe, a quick and flavorful stir-fry that pairs juicy, caramelized flank steak with vibrant, tender-crisp broccoli. Infused with the bold umami of soy and oyster sauces, the dish is perfectly balanced by the aromatic punch of garlic, ginger, and a hint of spice from red pepper flakes. A quick blanching technique locks in the broccoli’s color and crunch, while a simple cornstarch slurry creates a glossy, restaurant-quality sauce. Ready in just 30 minutes, this savory classic is ideal for busy evenings yet impressive enough to serve guests. Garnished with fresh scallions and best enjoyed over fragrant steamed rice or noodles, this Flank and Broccoli recipe promises to be a family favorite. Perfect for fans of Asian-inspired cuisine, it’s a delicious and wholesome option for dinner.
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Recipe Information
Ingredients
- 1 pound flank steak
- 4 cups broccoli florets
- 0.25 cup soy sauce
- 2 tablespoons oyster sauce
- 1 tablespoon sesame oil
- 3 garlic cloves, minced
- 1 teaspoon ginger, freshly grated
- 1 tablespoon cornstarch
- 0.25 cup water
- 2 tablespoons vegetable oil
- 0.5 teaspoon red pepper flakes
- 2 scallions, thinly sliced
- 0.5 teaspoon salt
- 0.25 teaspoon pepper
Instructions
Slice the flank steak against the grain into thin strips, about 1/4-inch thick. Pat dry with paper towels and set aside.
In a small bowl, whisk together soy sauce, oyster sauce, sesame oil, cornstarch, and water. Set the sauce aside.
Bring a pot of water to a boil and blanch the broccoli florets for 2 minutes. Immediately transfer them to a bowl of ice water to stop the cooking process, then drain and set aside.
Heat 1 tablespoon of vegetable oil in a large skillet or wok over high heat. Add the flank steak slices in a single layer and season with salt and pepper. Cook for 2-3 minutes per side until brown and slightly caramelized. Remove from the skillet and set aside.
Add the remaining 1 tablespoon of vegetable oil to the skillet. Reduce the heat to medium-high and sauté the minced garlic and grated ginger for 30 seconds until fragrant.
Add the blanched broccoli to the skillet along with the red pepper flakes. Stir-fry for 2-3 minutes until the broccoli is heated through and slightly tender.
Return the cooked flank steak to the skillet. Stir the prepared sauce and pour it over the beef and broccoli. Toss everything together to evenly coat with the sauce. Cook for 2-3 minutes until the sauce thickens.
Remove the skillet from heat and garnish the dish with sliced scallions before serving.
Serve 'Flank and Broccoli' hot over steamed rice or noodles.
Nutrition Facts
Calories |
414 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 26.0 g | 33% | |
| Saturated Fat | 7.2 g | 36% | |
| Polyunsaturated Fat | 6.4 g | ||
| Cholesterol | 103 mg | 34% | |
| Sodium | 1485 mg | 65% | |
| Total Carbohydrate | 9.7 g | 4% | |
| Dietary Fiber | 2.7 g | 10% | |
| Total Sugars | 1.6 g | ||
| Protein | 38.1 g | 76% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 68 mg | 5% | |
| Iron | 4.0 mg | 22% | |
| Potassium | 453 mg | 10% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
