| Prep Time | 15 minutes |
| Cook Time | 15 minutes |
| Servings |
people
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Ingredients
- 1/2 cup soy sauce
- 1/2 cup beef broth
- 3 tablespoons rice wine vinegar
- 3 tablespoons honey
- 1 tablespoon hoisin sauce
- 1 tablespoon sriracha sauce
- 1/2 teaspoon crushed red pepper flakes
- 2 tablespoons cornstarch
- 3 tablespoons sesame oil divided
- 1 lb. flank steak trimmed, thinly sliced, seasoned with salt and pepper
- 1 small sweet onion chopped
- 3 cloves garlic minced
- 1 tablespoon fresh ginger minced
- 1 large head of broccoli cut into florets
- green onion optional, for garnish
- toasted sesame seeds optional, for garnish
Ingredients
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Instructions
- In a bowl, whisk together the soy sauce, beef broth, rice wine vinegar, honey, hoisin sauce, sriracha sauce, crushed red pepper flakes, and cornstarch. Set aside.
- In a large skillet or wok, heat two tablespoons of sesame soil over medium-high heat. Once very hot, add the sliced flank steak and sear until it begins to brown and you've reached the desired doneness, about 5 minutes. Remove from heat and set aside.
- Drain any excess liquid that may have accumulated in the skillet. Add the remaining tablespoon of sesame oil over medium heat. Add the onion and cook for 5-7 minutes until they begin to brown. Add the garlic and ginger, and cook for an additional 1-2 minutes.
- Add the broccoli to the skillet, place a lid over top, and let steam for 2-3 minutes. Remove the lid and pour the sauce mixture over top. Return the beef to the pan. Let sauce thicken for an additional minute.
- Serve and enjoy!
Recipe Notes
Our wine choice: the 2012 Susana Balbo Signature Malbec. This rich and ripe red has notes of dark berries, oak - with a well-rounded body and lingering finish, it'd make an excellent accompaniment for this beef and broccoli. Cheers!
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