Ginger-Lemon Beef and Broccoli
A quick and heartwarming dish that combines succulent beef, vibrant broccoli, and a zesty ginger-lime sauce, perfect for busy weeknights.
Ingredients
For the Beef and Broccoli
- 1 lb flank steak, thinly sliced against the grain Can substitute with chicken or tofu for a lighter option.
- 4 cups broccoli florets Fresh or frozen both work.
- 3 tablespoons fresh ginger, grated The more, the merrier!
- 3 cloves garlic, minced
- 1/4 cup soy sauce Use tamari for gluten-free option.
- 1 unit lemon, zest and juice For a bright, tangy flavor.
- 2 tablespoons brown sugar Honey can be used as a substitute.
- 2 tablespoons vegetable oil Look for a high heat cooking oil.
- as needed cooked rice or noodles For serving.
Instructions
Preparation
- Begin by slicing the flank steak thinly against the grain and set aside.
- In a small bowl, whisk together the soy sauce, ginger, garlic, lemon zest, lemon juice, and brown sugar until well combined.
Cooking
- In a large skillet or wok, heat 1 tablespoon of vegetable oil over medium-high heat. Add the flank steak in a single layer and sear for about 2 minutes without stirring.
- Stir-fry for an additional 2 minutes until nearly cooked, then remove and set aside.
- In the same skillet, add another tablespoon of oil if needed and toss in the broccoli florets. Stir-fry for about 3-4 minutes until bright green and tender-crisp.
- Return the beef to the skillet, pour the prepared sauce over, and stir well to combine. Let everything bubble together for an additional 2 minutes.
- Remove from heat and serve hot over rice or noodles, garnished with sesame seeds or sliced green onions.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days. For freezing, it's best to do so before adding the sauce. Thaw overnight and reheat with a splash of water or broth if needed.