This easy prep ahead stir fry beef and broccoli can be whipped together quickly even on a busy night. Tender strips of flank steak with crispy broccoli coated in a savory sauce that beats your favorite take out place. Serve over noodles or rice.
5green onionschopped, reserve the green part for sprinkling over the top, you can cook the white part with the onion in the skillet
Instructions
If you plan to serve the beef over jasmine rice, get it started cooking before you begin.
Preheat the oven to 425°F. Place the broccoli on a sheet pan and toss with the olive oil. Sprinkle the red pepper flakes over the top. Bake for 15 minutes.
Meanwhile, place the sliced flank steak in a mixing bowl or on a clean plate. Sprinkle the salt and pepper over it and set aside.
Add the soy sauce, brown sugar, garlic, ginger, and cornstarch to a small mixing bowl or liquid measuring cup. Whisk together and set aside.
Add the sesame oil to a large skillet over medium-high heat. Let the oil preheat until it is just smoking. Add the beef to the skillet and cook it for 10 minutes or until just shy of being completely cooked through. Drain the fat when the liquid builds up and starts to boil the beef rather than saute it. Return the skillet to the burner, repeat as needed. Once it is mostly browned, transfer the beef to a clean plate and set aside.
Add the sliced onion to the skillet. You can also add the white parts of the green onions to the skillet at this point if you don't want them to go to waste. Cook until the onions are mostly softened.
Add the prepared soy sauce mixture to the skillet and stir. Add the browned beef to the skillet and finish cooking it through, about 3 minutes or so. At this point you can reduce the heat to low and cover the skillet to keep everything warm if you need more time for the broccoli or rice to finish. Add the roasted broccoli to the skillet and toss in the sauce to coat.
Serve the beef and broccoli over bowls of jasmine rice with a sprinkle of sesame seeds and chopped green onions.