Beef and Broccoli with Flat Top Flank Steak

Description
A weeknight beef and broccoli built around flank steak. The broccoli and sauce cook in the pan, while the flank steak gets a hard sear on the flat top, then gets sliced and folded in right before serving.

Ingredients

• 1 to 1 1/2 pounds flank steak
• 1 tablespoon oil, plus more for the flat top
• Salt and black pepper
• 4 to 5 cups broccoli florets
• 3 garlic cloves, minced
• 1 teaspoon grated ginger
• Cooked rice or cauliflower rice, for serving
• 1/2 cup beef broth
• 1/3 cup soy sauce
• 2 tablespoons brown sugar or honey
• 1 tablespoon oyster sauce, optional
• 1 tablespoon sesame oil
• 1 tablespoon cornstarch

Instructions

1. Pat the flank steak dry. Rub with oil, then season lightly with salt and pepper.
2. Whisk the beef broth, soy sauce, brown sugar or honey, oyster sauce if using, sesame oil, and cornstarch together until smooth.
3. Heat the flat top until very hot. Sear the flank steak for 3 to 5 minutes per side, depending on thickness, until browned and cooked to your preferred doneness.
4. Move the steak to a cutting board and let it rest while the broccoli cooks.
5. In a large skillet or pot, stir-fry or steam the broccoli until bright green and crisp-tender.
6. Add the garlic and ginger and cook for about 30 seconds.
7. Pour in the sauce and simmer until glossy and thickened.
8. Slice the rested flank steak thinly against the grain.
9. Add the sliced steak to the pot at the very end and toss just long enough to coat it in sauce.
10. Serve over rice, cauliflower rice, or extra broccoli.

Notes

• Do not simmer the sliced steak in the sauce. It is already cooked from the flat top and only needs to be coated.
• Rice works best for kids; cauliflower rice or extra broccoli keeps it lower carb.