Quick and Easy Beef & Broccoli
Another entry in the “how to make cheap cuts of meat taste expensive” - beef and broccoli! I found an amazing deal on fresh broccoli this week, and my mind instantly went to your classic asian beef & broccoli dish, but the only beef I could find that would work was pre-cut strips of untitled steak. I knew if I just seared it and added the sauce later, it would be tough and dry, so I marinated the steak in the sauce before cooking! I know that traditionally the broccoli would be steamed, but I hate steamed broccoli, so I charred it in the oven instead.
Ingredients
1 lb flank steak strips
12 oz broccoli florets
1 cup quinoa/brown rice blend
2 T soy sauce
1 T maple syrup
1 t fish sauce
1/2 t sriracha
1 t minced garlic
2.5 T EVOO, divided
1 t Penzey’s Bangkok blend (or other Asian spice blend)
S&P to taste
Instructions
Whisk together soy sauce through garlic, then whisk in 1/2 T EVOO. Pour over steak strips and let marinate while you prep everything else.
Preheat oven to 400F.
Toss broccoli florets with 1 T EVOO, spice blend, salt and pepper. Spread on a baking sheet and bake for 20 minutes, tossing halfway through.
When there’s 10 minutes left on the broccoli, heat a large skillet on high and add remaining 1 T of olive oil.
Cook quinoa/brown rice blend according to instructions, let cool.
Remove steak from marinade and season lightly with salt and pepper (remember, soy sauce is high in sodium so you shouldn’t need to add much at all).
When skillet is hot, add steak to skillet and sear for 1-2 minutes, then flip. Add remaining marinade and let thicken slightly.
Remove steak to cutting board and reduce heat to medium-low so sauce doesn’t burn.
Chop steak into thin strips and add back to sauce. Toss to coat and turn off burner.
To serve: I suggest scooping 1/2 cup quinoa into a bowl, top with desired amounts of broccoli and beef. Drizzle with remaining sauce in pan as desired.
