A delicious Asian-Inspired beef and broccoli dish that's on rotation at home. Easy to make and is a crowd pleaser.
Whisk together all the ingredients in a Pyrex measuring cup and set aside.
Cut the flank steak in half lengthwise with the grain and then cut each half across the grain into very thin strips. Evenly sprinkle with ¼ teaspoon of kosher salt and set the beef aside in a large non-reactive glass bowl.
Pour half the sauce over the beef strips and massage the beef so all the pieces are well coated. Set aside for the flavors to marry. Reserve the remaining sauce.
Cook the rice according to packaging instructions.
In a wide skillet over medium-high heat, lightly coat the bottom with canola oil and sauté the broccoli for a few minutes. Remove the broccoli and set aside.
Using the same skillet, increase the heat to high and coat the bottom with oil. Sear the beef strips in batches as not to over crowd the skillet and steam the beef. Sear until brown on one side then flip and sear the other side, about a minute per batch.
Once the last batch is seared, return all the beef to the skillet, reduce the heat to medium, add the broccoli and scallions, and pour the reserved sauce over the beef. Quickly stir everything around to evenly coat and warm through as the additional sauce thickens. Remove from heat.
Serve over long grain white rice and garnish with extra scallions, crushed red pepper flakes and toasted sesame seeds. Enjoy!
If using fresh broccoli, add a 1/4 cup of water to the skillet and cover with a lid to steam the broccoli before sautéing. Broccoli will not completely soften, just remove the raw texture. If using frozen broccoli, add the thawed broccoli to the skillet and sauté as mentioned above, omitting the extra water.