Quick Beef and Broccoli

After a long day, this Beef and Broccoli is sure to impress the family, but not leave me exhausted in the kitchen. For an even easier version I love to pop it into my instant pot. Asian food is my all-time favorite cuisine. If I had to only eat one type of food for the rest of my life, Asian would be it. This leaves you with the most deliciously tender strips of beef and savory, slightly sweet, umami sauce. When I make this on the stove I combine the beef and broccoli all together the sauce to coat it all thoroughly. When I do the instant pot version I cook the broccoli separate-- This way the broccoli doesn't get mushy and over cooked. This is such a comforting, flavorful, satisfying dinner your whole family will love.

---

Ingredients:

Skirt steak/ flank steak/ unseasoned shredded or fajita beef: There is flexibility in the cut of beef. You do want the ability for it to be thinly sliced and cooked at a high temp. Sometimes the meat is difficult to cut if your knife isn't super sharp so you can put it in your freezer for 10-15 min before you slice to make it easier.

Corn starch or Tapioca Flour: this will eventually help thicken the sauce.

Sesame Oil: major flavor bomb and can be found at almost every grocery store.

Ground ginger: this goes into the marinade so I chose ground so it wouldn’t burn.

Tamari: or you can use soy sauce. I prefer tamari because its gluten/wheat free and non- GMO.

Fish Sauce: this sounds gross and even if you don’t like fish I strongly urge you to still use it. You use such a small amount but it adds such a great boost in flavor. If you are so strongly against it, you can totally omit.

Butter

Broccoli: in this recipe I use frozen, but you can totally use fresh. The cooking time might need to be slightly adjusted.

Garlic cloves: I add this right at the end so it doesn’t burn.

---

Beef and Broccoli

Serves 4-6 people

Ingredients:

• 2 lbs skirt steak sliced into thin pieces

• 2 tablespoons corn starch or tapioca flour

• 1 tablespoon sesame oil

• 1 teaspoon ground ginger

• 1/2 cup tamari

• 1/4 teaspoon fish sauce

• 1 tablespoon honey

• 2 tablespoons butter (divided & omit if using instant pot )

• 1/2 cup water

• 1 lb bag frozen broccoli

• 3 garlic cloves, diced

Stove Top Directions:

• Slice the steak into thin bite sized pieces. Add to a large bowl.

• To the bowl toss the meat in corn starch. Once coated add the sesame oil, ground ginger, tamari, honey and fish sauce. Mix to coat all the meat. Allow to marinate 15 min.

• Heat a cast iron, or other large skillet to high, and add 1 tablespoon of butter, melt and then fry the beef. One to two minutes on each side, flip and remove from pan. Add last tablespoon of butter and fry the next batch. Working in batches to cook all the beef.

• Once all the beef is cooked and removed from the pan, add the water and broccoli. Put a lid on the pan to allow the broccoli to steam and lower the heat to medium. Cook the broccoli for 5-10 minutes depending on preferred doneness.

• Add the minced garlic, sauté with the broccoli for a minute and then add the beef back to the pan. Note: It’s ok and normal for some of the water to still be in the pan once the broccoli is cooked, this will create our sauce. If all your water has evaporated out add 3 Tablespoons of water back to the pan.

• Once the garlic and broccoli has sautéed for a minute, add the beef and all their juices back to the pan. Slightly reducing the sauce if needed to thicken.

• Serve with white or fried rice and a big squirt of sriracha, if that’s your style.

Instant Pot Directions:

• Slice the steak into thin bite sized pieces. Add to instant pot insert.

• Mix the sesame oil, ground ginger, tamari, honey, fish sauce, garlic, and corn starch in a small bowl and pour over the beef. Mix to coat all the meat.

• Pop on the lid, high pressure for 15 minutes and allow to naturally release, this takes about 30 min.

• 15 minutes before eating, add the broccoli to a skillet with 1/4 cup of water and steam for 5-10 minutes, depending on preferred doneness. Add 2 tablespoons of butter and a pinch of salt after it's cooked. Keep off to the side for assembly.

• Once pressure has naturally released, remove lid and put on the sauté mode and bring the sauce up to a simmer, allowing it to reduce for 10-15 minutes until sauce is to desired thickness.

• Serve with a scoop of white, the broccoli, garnish with green onions, and a big squirt of sriracha, if you like things spicy.

I hope you enjoy!

Let me know if you have any questions or if you’ve tried this recipe. I’d love to hear what you think.