|Prep Time||20 minutes|
|Cook Time||25 minutes|
- 1/2 Cup Coconut aminos alternative low sodium soy sauce would also work
- 4 tsp garlic finely minced, or pressed
- 3 Tbs pure maple syrup
- 2 Tbs sesame oil
- 2 Tbs rice venegar
- 2 Tbs ground ginger or 1 tsp fresh minced ginger
- salt, pepper, red pepper optional, to taste
- 6 Cups broccoli florets
- 1 Tbs corn starch or tapioca flour, used to thicken
- 1 Tbs cold water
- 3 green onion stalks optional, for garnish
- 1 Tbs raw sesame seeds optional, for garnish
- 1 1/4 Lbs flank steak sliced against the grain in bite size pieces
- Preheat oven to 425F and line a sheet pan with aluminum foil for easier cleanup; set aside.
- To a large bowl add the soy sauce, garlic, honey, brown sugar, sesame oil, rice vinegar, ginger, optional salt, pepper, optional cayenne or red pepper flakes, and whisk to combine.
- Add the steak, stir to combine, and let it marinate for 10 to 15 minutes (if you have time and can marinate for up to 1 hour, even better).
- Using a tongs or a slotted spoon, transfer the steak to the sheet pan with space in between the pieces; set aside.
- Add the broccoli (I use 6 cups because we like a lot of broccoli, use less if desired) to the marinade mixture and give it a quick dunk, you just want to moisten it a bit. Using a tongs or a slotted spoon, transfer the broccoli to the sheet pan, and scatter it in between the steak if possible so food isn’t overlapping too much; reserve the marinade.
- Bake for about 10 to 12 minutes, or until the steak is cooked through and the broccoli is fork-tender.
- While the food bakes, optionally add the reserved marinade to a small saucepan and bring it to a boil over medium-high heat.
- Add the cornstarch and cold water to a small bowl, stir to combine, and all the cornstarch slurry to the boiling saucepan, whisking nearly constantly for 30 seconds or until dissolved
- The sauce will get very thick quickly because there’s not much quantity. If desired, add about 1/4 to 1/2 cup water as desired for consistency, whisking until incorporated and smooth.
- After the beef and broccoli are done, evenly drizzle with the sauce, to taste. Evenly garnish with optional green onions, optional sesame seeds, and serve immediately.
- Recipe is best fresh but will keep airtight in the fridge for up to 5 days.
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