Do you love the traditional Asian beef and broccoli dish that you get at restaurants? You can make this easy and quick dish at home for any weeknight dinner and pair it with a side of brown rice to replicate your favorite meal out. Have fun with this dish and change out the vegetables to get in some variety.
Prep Time
5 minutes
Cook Time
15 minutes
Makes
5 servings
Ingredients
2 pounds flank steak
1 tablespoon coconut oil, melted
½ cup low-sodium soy sauce
3 garlic cloves, minced
1 tablespoon apple cider vinegar
6 cups broccoli, chopped (roughly 3 heads)
2 tablespoons sesame oil, divided
Sesame seeds to garnish, optional
Equipment
Sauté pan
Preparation
- Slice the steak, against the grain, into 1-to-2-inch pieces. Set it aside.
- In a small bowl, whisk together your coconut oil, soy sauce, garlic, and apple cider vinegar. Add the steak into the sauce and mix until well combined.
- Add 1 tablespoon of sesame oil to a non-stick sauté pan on high heat. Once hot, add the marinated steak and half the sauce into the pan. Sear for 5 minutes, turning the steak halfway through, until browned.
- Add the second tablespoon of sesame oil, broccoli, and the rest of the sauce into the pan. Cook for 10 minutes on medium high heat. Reduce heat to low and continue to simmer until broccoli is cooked to desired texture.
- Top with sesame seeds if you choose. Optional to serve with brown rice or other grain.
- Store leftovers in the refrigerator for up to 1 week. You can freeze leftovers for up to 6 months but make sure to do so in single portions, as they cannot be refrozen after thawed.
Nutrition Information
Serving Size: 1/5 of the recipe (no sesame seeds or rice)
Calories: 422, Fat: 23g, Protein: 44g, Carbohydrates: 8.6g, Fiber: 2.9g, Sodium: 609mg
Adapted from: https://thebigmansworld.com/copycat-panda-express-broccoli-beef/#wprm-recipe-container-35236
