By Krista McCabe
Slice the flank steak against the grain into thin strips, about 1/4-inch thick.
Prepare the sauce by mixing 1 tbsp low-sodium soy sauce with 1 tbsp of cornstarch slurry in a bowl. Set aside.
Mince the garlic cloves and grate the ginger.
Heat 1 tbsp of vegetable oil in a large skillet or wok over medium-high heat.
Add the minced garlic and grated ginger to the hot oil, stirring for about 30 seconds until fragrant.
Add the sliced flank steak to the skillet. Stir-fry the beef for about 3-4 minutes until browned and cooked through. Remove the beef from the skillet and set aside.
In the same skillet, add the broccoli florets. Stir-fry for about 2-3 minutes until they start to soften.
Return the beef to the skillet with the broccoli. Pour the soy sauce and cornstarch slurry mixture over the beef and broccoli, stirring to coat evenly. Cook for an additional 1-2 minutes until the sauce slightly thickens.
Add 1 tsp of sesame oil for flavor, stirring to combine. Season with salt and pepper to taste, if desired.
Serve the beef and broccoli stir-fry over cooked brown rice, garnished with sliced scallions.
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This Asian Beef Main Course Stir-Fry recipe is ready in 30 minutes and features flank steak, broccoli florets, cooked brown rice and other delicious ingredients. Contains 430 calories total.
Slice the flank steak against the grain into thin strips, about 1/4-inch thick.
Prepare the sauce by mixing 1 tbsp low-sodium soy sauce with 1 tbsp of cornstarch slurry in a bowl. Set aside.
Mince the garlic cloves and grate the ginger.
Heat 1 tbsp of vegetable oil in a large skillet or wok over medium-high heat.
Add the minced garlic and grated ginger to the hot oil, stirring for about 30 seconds until fragrant.
Add the sliced flank steak to the skillet. Stir-fry the beef for about 3-4 minutes until browned and cooked through. Remove the beef from the skillet and set aside.
In the same skillet, add the broccoli florets. Stir-fry for about 2-3 minutes until they start to soften.
Return the beef to the skillet with the broccoli. Pour the soy sauce and cornstarch slurry mixture over the beef and broccoli, stirring to coat evenly. Cook for an additional 1-2 minutes until the sauce slightly thickens.
Add 1 tsp of sesame oil for flavor, stirring to combine. Season with salt and pepper to taste, if desired.
Serve the beef and broccoli stir-fry over cooked brown rice, garnished with sliced scallions.
Calories per Serving: 430
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