Ingredients
Scale
- 2 tablespoons avocado oil or olive oil
- 1 pound flank steak (cut into bite-sized pieces)
- 4 cups broccoli florets (also cut into bite-sized pieces)
- 4 cloves garlic (minced)
- 2 green onions (thinly sliced (both white and green parts))
- 1/4 cup water
For the sauce, you’ll need:
- 3/4 cup beef or chicken broth (or water)
- 1/4 cup hoisin sauce (I used gluten-free)
- 1/4 cup low-sodium soy sauce or coconut aminos
- 1 tablespoon rice vinegar
- 2 teaspoons avocado oil
- 2 tablespoons arrowroot/tapioca flour/corn starch
- 2 teaspoons ground ginger
- 1 teaspoon ground black pepper
Instructions
- Start by cutting the steak and broccoli into bite-sized pieces. Cut the steak against the grain for the most tender meat.
- Prepare the sauce by whisking together all the sauce ingredients in a bowl.
- Heat 1 tablespoon of oil in a large pan over medium heat. Add the steak and cook until it’s almost done, about 4 minutes. Don’t worry if there’s still some pink inside.
- Remove the steak from the skillet and add the remaining tablespoon of oil. Toss in the broccoli, garlic, green onion, and water. Stir everything together and cook for 2-3 minutes.
- Return the beef to the skillet and pour the sauce over the mixture. Stir well to coat everything evenly. The sauce will thicken up nicely.
- Let the beef and broccoli simmer in the sauce for 5-6 minutes, then turn off the heat.
- Taste and adjust the seasoning if needed. Serve the beef and broccoli over rice, sprinkle with sesame seeds for garnish, and enjoy your homemade takeout-style dinner!