Sesame-Ginger Beef & Broccoli
Prep time
Cook time
Total time
Author: Kelly
Recipe type: Main Dish
Serves: 4
Ingredients
- FOR THE BEEF BROCCOLI
- 1.5 to 2 pounds tender beef cut into very thin strips (I recommend flat iron/top blade steak)
- 1 large yellow onion, diced
- 1 head of broccoli, cut into small florets
- 1 Tbsp or so sesame seeds for topping
- ~.~.~.~.~.~.~.~
- FOR THE SESAME-GINGER SAUCE
- 3 Tbsp soy sauce (use tamari for a gluten-free version)
- 1 Tbsp tamarind sauce (optional, I tend to have it on hand and love the flavor)
- 1 Tbsp water
- 1 Tbsp rice vinegar
- 2 tsp coconut palm or brown sugar
- 2 tsp sesame oil
- 1 heaping tsp (or to taste) chili-garlic sauce
- 1 large nub of ginger, peeled and grated
- ~.~.~.~.~.~.~.~
- FOR THE CORNSTARCH SLURRY
- 1 Tbsp cornstarch dissolved into 1 Tbsp water
Instructions
- Whisk sauce ingredients together in a small bowl or container with fitted lid and set aside.
- In a large skillet set to low-medium heat, sautée onion in some olive oil.
- Just before the onion becomes translucent, add the broccoli florets to the skillet and toss with the onion. You don't want to overcook the broccoli but merely saturate the color and soften it slightly.
- Remove the onion and broccoli from the pan and set aside for a moment.
- In the same pan, increase heat to medium-high, add a bit more oil and sauté meat quickly on one side and then flip to the other side. This should only take about 1 minute. The thin meat will cook very quickly and you don't want to overcook it.
- Once the meat has been flipped, return the onion and broccoli to the skillet and add the sauce (giving it a final whisk beforehand).
- Add the cornstarch slurry to the skillet and allow the mixture to just come to a boil, mixing the whole time.
- Remove skillet from heat and divide mixture among four plates. Sprinkle with sesame seeds and enjoy with rice or as desired.
Notes
1. Please see my top two recommendations for succeeding with this recipe in the body of the post. Both are very helpful -- the first, critical.
2. Although pretty in its Japanese aesthetic, I don't normally serve this meal in divided portions. In reality, the broccoli is mixed in with the meat and the sauce. I just wanted to do something different for the presentation.
3. I have found with cornstarch over the years that it really doesn't work well to mix it directly into a sauce. It's worth the extra minute dissolving it in water first before integrating it.
4. Although I have not tried it in this particular recipe, I often use tapioca flour as a thickening agent. So if you prefer to skip the cornstarch, this is another good option.
2. Although pretty in its Japanese aesthetic, I don't normally serve this meal in divided portions. In reality, the broccoli is mixed in with the meat and the sauce. I just wanted to do something different for the presentation.
3. I have found with cornstarch over the years that it really doesn't work well to mix it directly into a sauce. It's worth the extra minute dissolving it in water first before integrating it.
4. Although I have not tried it in this particular recipe, I often use tapioca flour as a thickening agent. So if you prefer to skip the cornstarch, this is another good option.
Recipe by Inspired Edibles at https://www.inspirededibles.ca/?p=66