Photo Credit: Quentin Bacon
For some reason, broccoli is a vegetable everyone, kids included, loves. If
you’re prepping the broccoli in advance, be careful not to overcook it and don’t
throw out the stalks; they’re just as tasty as the florets.
Broccoli and Beef Stir-Fry
- 1 tablespoon sriracha
- 1/2 teaspoon kosher salt
- 1/4 cup soy sauce
- 2 teaspoons toasted sesame oil
- 2 tablespoons vegetable oil
- 2 cloves garlic minced
- 1- inch-piece ginger minced
- 2 cups broccoli florets blanched
- 1 cup broccoli stalks peeled, sliced finely into
- matchsticks and blanched
- 1 pound cooked flank steak sliced and cut into
- 1- inch pieces
- 1/2 cup sliced scallions
- 1/4 cup chopped smoked almonds
- Cooked brown rice for serving
- In a small bowl, mix together the sriracha, salt, soy, and sesame oil. Set aside. Heat the vegetable oil in a large skillet over medium-high heat. Add the garlic and ginger and cook for 1 minute or until fragrant. Add the broccoli florets, broccoli stalks, and steak to the pan.
- Cook, stirring often, for an additional minute to warm everything through. Deglaze the pan with the soy mixture and cook until slightly thickened, about 1 minute. Remove from the heat and toss with the scallions and smoked almonds. Serve over brown rice.