One Skillet Steak and Broccoli (25-Minutes)

Course: Macro-friendly

Cuisine: Asian

Prep Time: 10

Cook Time: 15

Total Time: 25

Servings:

Calories: 314kcal

Author: Lauren

This One Skillet Steak and Broccoli recipe is guaranteed to leave you feeling full and satisfied. Made with tender beef, crisp broccoli and the most delicious flavorful sauce, this meal is ready in just 25-minutes and is perfect for busy weeknights or meal prep. This classic recipe uses a few healthier swaps that makes this the ideal meal for your weeknight meal rotation!

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Ingredients

1 lb. flank steak sliced very thin
12- oz. broccoli florets (340g)
1 Tbsp olive oil (15g) divided
Cooked rice optional for serving
Sesame seeds for garnishing

For the sauce:

3 garlic cloves minced - I used frozen
1/2 cup hot water (120g)
1/3 cup low sodium soy sauce (80g)
3 Tbsp brown sugar (36g)
2 Tbsp cornstarch (16g)
1 Tbsp sesame oil (15g)

Instructions

In a small bowl, combine the minced garlic, hot water, soy sauce, brown sugar, cornstarch and sesame oil. Whisk to combine and set aside.
Add 1/2 Tbsp of olive oil and set to medium-high heat. Add the broccoli and cook for 5-6 minutes, or until it begins to soften. Then remove from the skillet and set aside (skip this step if using frozen broccoli).
Add the remaining 1/2 Tbsp of olive oil to the skillet. Add steak and cook at medium-high heat for 2-3 minutes until no longer pink.
Pour the sauce over the beef and bring the sauce to a light simmer.
Add broccoli back to the skillet. Toss everything to combine and continue to cook for about 5 minutes or until the sauce begins to thicken. Serve with rice and sprinkle with sesame seeds to serve. Enjoy!

Notes

Tips For Slicing Flank Steak:

Freeze your beef. Place the steak in the freezer for up to 30 minutes before slicing. This allows for easier uniform slicing.
Cut across the grain. Look at the flank steak as a whole and determine which direction the muscle fibers are running. Then line your knife up perpendicularly (your knife should make a T with the fibers, so that you’ll be cutting through the fibers, not parallel to them) and slice.
Slice your steak in thin strips. Slicing flank steak in thin strips cuts through the tough fibers helping you get a more tender, easier-to-eat bite of meat.
Use a sharp knife. Using a sharp knife helps ensure the cleanest cut of beef.

Nutrition