Teriyaki Beef and Broccoli
A comforting and easy-to-make dish with tender marinated flank steak and vibrant broccoli in a luscious teriyaki sauce.
Ingredients
For the Beef
- 1.5 lbs flank steak, thinly sliced Tender, juicy, and flavorful.
- 1/4 cup cornstarch Essential for coating the beef for texture.
- 4 tablespoons vegetable oil For frying, helps achieve a gorgeous sear.
For the Sauce
- 1/2 cup soy sauce Provides the signature umami flavor.
- 1/3 cup water Balances the sauce.
- 1/4 cup brown sugar Adds sweetness and depth.
- 4 cloves garlic, minced Enhances flavor profile.
- 1 tablespoon minced fresh ginger Brings a refreshing bite.
- 1/2 teaspoon toasted sesame oil Adds distinct, rich flavor.
- 1/4 cup sesame seeds For garnish.
- 1/4 teaspoon red pepper flakes Optional for spice.
For the Vegetables
- 3 cups broccoli florets Fresh or frozen for crunchy texture.
Instructions
Preparation
- Coat the sliced flank steak in cornstarch using a gallon-sized freezer bag.
- In a mixing bowl, whisk together the soy sauce, water, brown sugar, minced garlic, grated ginger, sesame seeds, toasted sesame oil, and red pepper flakes until fully combined.
Cooking
- Heat the vegetable oil in a large skillet over medium-high heat.
- Add the beef in batches, cooking for about 3 to 4 minutes per side until golden brown.
- Transfer the cooked beef to a plate and set aside.
- In the same skillet, toss in the broccoli florets and pour the teriyaki sauce over them. Stir and simmer for 5 to 7 minutes.
- Return the beef to the skillet and cook for another minute until heated through and well coated.
Notes
Slice the beef against the grain for tenderness. Prepare ingredients in advance for quicker cooking. Cook in batches without overcrowding the pan.