I found this recipe in the May 2021 issue of Good Housekeeping and it was a hit with the family! It was nice because I prepped everything ahead of time so it came together super fast!
BEEF AND BROCCOLI
1/3 cup reduced-sodium soy sauce
2 Tbsp. fresh lime juice
2 Tbs. packed brown sugar
2 gloves garlic, grated
1 Tbsp. grated fresh ginger
1 to 2 tsp. sriracha
1 tsp. toasted sesame oil
3 tsp. cornstarch, divided
1 lb. flank or strip steak, halved lengthwise, then thinly sliced
1 large head broccoli (about 1 1/2 lbs) cut into small florets, stem peeled (if necessary) and chopped
1 Tbsp. canola oil
Cooked white rice, sliced red chiles, sesame seeds and scallions for serving
1. In medium bowl, whisk together soy sauce, lime juice, sugar, garlic, ginger, sriracha, sesame oil and 2 tsp. cornstarch. Transfer half (about 1/3 cup) to a small bowl and whisk in remaining tsp. cornstarch and 1/3 cup water; set aside.
2. Add steak to remaining sauce, toss to coat and let sit 15 minutes.
3. Meanwhile, heat large skillet on medium. Add 1/2 cup water and bring to a simmer. Add broccoli and cook, covered, until bright green and just barely tender, 4-5 minutes. With slotted spoon, transfer broccoli to a plate.
4. Wipe out skillet and heat canola oil on medium-high. Cook steak in single later in batches until browned, 2 minutes per side. Return first batch of steak to skillet, add sauce and simmer until beginning to thicken, 2 to 3 minutes. Add broccoli and toss to combine.
5. Serve over rice and sprinkle with chiles, sesame seeds and scallions if desired.
