Beef and broccoli stir fry for two. Made in just minutes, all in one skillet!
Prep Time30 minutes
Cook Time20 minutes
Total Time50 minutes
8 ounces of skirt steak (or flank steak)*
2 tablespoons cornstarch, divided use
2 cups fresh or frozen broccoli florets
1/4 cup soy sauce
1/4 cup chicken stock
1/4 teaspoon red pepper flakes (optional)
2 cloves garlic, minced
1 tablespoon freshly grated ginger
3 tablespoons honey
1 tablespoon neutral oil (vegetable oil or canola oil)
2 cups of hot cooked rice
Place the beef uncovered in the freezer for 20 minutes to firm it up slightly.
Find the grain in the beef, and then slice the opposite direction. See video for reference if you need help with this. Toss the sliced beef with one tablespoon of the cornstarch in a bowl, and set aside.
Next, whisk together all of the sauce ingredients: the soy sauce, chicken stock, red pepper flakes (if using), minced garlic, grated ginger and honey. Add the remaining tablespoon of cornstarch, and whisk very well to combine. Set aside.
Preheat a large 10" skillet over medium high heat. Add the tablespoon of oil, and allow it to heat until it shimmers, about 3-5 minutes.
Add the meat to the pan in a single layer, and allow it cook on the first side until crispy and brown.
Flip the meat to the other side, and add the broccoli florets to the pan. Finally, stir in the sauce and let it bubble and thicken while the beef finishes cooking, about 5 minutes.
Divide the mixture over two bowls of freshly cooked hot rice and serve.
*Skirt and flank steak is often sold in 1-pound cuts; have your butcher cut it in half for you, or cut it in half at home and freeze the remaining portion for another dinner.