Description
So much easier and healthier than takeout!
Ingredients
- 2 Tablespoons Oil, Divided
- 1 pound Flank Steak Or Chuck Roast, Thinly Sliced Across The Grain
- 3 cups Broccoli
- 2 cloves Garlic, Minced
- 1 cup Low Sodium Beef Broth
- ¼ cups Low Sodium Soy Sauce
- 1 teaspoon Brown Sugar
- ½ teaspoons Sesame Oil
- 1 teaspoon Cornstarch
- ¼ teaspoons Red Pepper Flakes
- ⅛ teaspoons Pepper
- 2 Tablespoons Oil, Divided
- 1 pound Flank Steak Or Chuck Roast, Thinly Sliced Across The Grain
- 3 cups Broccoli
- 2 cloves Garlic, Minced
- 1 cup Low Sodium Beef Broth
- ¼ cups Low Sodium Soy Sauce
- 1 teaspoon Brown Sugar
- ½ teaspoons Sesame Oil
- 1 teaspoon Cornstarch
- ¼ teaspoons Red Pepper Flakes
- ⅛ teaspoons Pepper
Preparation
Add 1 tablespoon of oil to a large skillet. Add steak and saute until almost fully cooked. Take out of pan and put on a plate.
Add remaining tablespoon of oil back to pan along with broccoli. Cook until tender but still crisp. Toss in garlic and saute for 1 minute.
Meanwhile, mix together beef broth, soy sauce, brown sugar, sesame oil and cornstarch in a small bowl.
Add the steak back to the pan along with sauce mixture. Cook until sauce is thickened and steak is fully cooked.
Serve immediately with white or brown rice and garnish with sesame seeds if desired.
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