An easy and balanced plate complete with an appetizing sauce, crunchy vegetables and tender meat
Prep Time: 5 minutes Cooking Time: 10 minutes Total time: 15 minutes Yield: 4 portions
INGREDIENTS
- ⅔ cup reduced sodium soy sauce
- ½ cup chicken stock
- ¼ cup honey
- 2 tablespoons rice wine vinegar
- 2 tablespoons brown sugar, packed
- 3 cloves garlic, minced
- 1 tablespoon sesame oil
- 1 tablespoon cornstarch
- 1 teaspoon Sriracha, or more, to taste
- 1 teaspoon ground ginger
- ¼ teaspoon red pepper flakes
- 1 tablespoon olive oil
- 1 pound flank steak, thinly sliced across the grain
- 1 head broccoli, cut into florets
INSTRUCTIONS
STEP 1
In a medium bowl, whisk together soy sauce, chicken stock, honey, vinegar, brown sugar, garlic, sesame oil, cornstarch, Sriracha, ginger, red pepper flakes and 1/4 cup water; set aside.
STEP 2
Heat olive oil in a large skillet over medium high heat. Add steak and cook, flipping once, until browned, about 3-4 minutes.
STEP 3
Stir in broccoli and soy sauce mixture until tender and slightly thickened, about 3-4 minutes.
STEP 4
Serve immediately.
Tips & Notes
- when I cooked this recipe, the meat I used started releasing a lot of water which kind of ruined the recipe. If you’re worried of the meat releasing to much water you could cook it in a separate pan, move it to the main one and proceed with the recipe.
- for the broccoli if you want them to be crunchy I recommend adding them to the pan with the meat and sauce for around 2 minutes, this way they’ll retain their crunchy texture and their fresh taste but still absorb some of the sauce’s flavour.
Credits
Credits for this delicious recipe go to damndelicious.net, check out their page here
