Growing up in Northern California, one of the things I miss most (besides no humidity) is good Chinese food. We have yet to find any takeout places that are worth eating twice, here in Maryland. I’d love for someone to prove me wrong though, we’re open to suggestions!
Until then…
I’ll be making my BEEF AND BROCCOLI STIR-FRY SKILLET. It’s quick, it’s easy, it’s one-pot, it’s the perfect dish with full asian flavor!
Beef and Broccoli Stir Fry Skillet
A quick and easy asian stir fry dinner for a busy night!
Ingredients
- 1 tbsp avocado oil
- 1 lb steak, thinly sliced (I used flank steak)
- 4 garlic cloves, minced
- 1 tsp fresh ginger, minced
- few grinds of fresh pepper
- 4 cups broccoli florets
- 1 cup water
- ½ cup soy sauce
- 2 tsp sesame oil
- 1 tbsp arrowroot starch (can substitute corn starch)
- sliced green onions, for garnish
- sesame seeds, for garnish
Instructions
- In a mixing bowl, add the sliced steak, garlic, ginger, and pepper. Stir to combine.
- Heat a large skillet over med-high heat with 1 tbsp avocado oil. Add steak and brown for 5 minutes (toss with tongs to brown evenly). Once cooked, remove the steak from pan and set aside.
- While the steak is cooking, make the stir fry sauce. In a small bowl, add the soy sauce, sesame oil, and arrowroot starch. Whisk until well combined.
- Add the broccoli florets and 1 cup of water to skillet. Cook with lid on 3 minutes, until broccoli is slightly tender, but still bright green.
- Remove lid and add the steak (and any juices) back to the skillet. Add the stir fry sauce and mix until the meat and broccoli are evenly coated. Cook for one more minute to thicken the sauce.
- Rmove the skillet from heat. Serve immediately with rice and garnish with green onions and sesame seeds. Enjoy!
Notes
You could also swap the rice out for cauliflower rice. We love eating this topped with sriracha sauce for a spicy kick!
