Description
A fast and flavorful weeknight dinner featuring tender beef, crisp-tender broccoli, and a savory miso-ginger sauce, ready in just 20 minutes.
Ingredients
- 1 pound (450 g) beef flank steak, thinly sliced against the grain
- 3 cups broccoli florets
- 2 tablespoons white miso paste
- 1 tablespoon soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon honey or maple syrup
- 2 teaspoons grated fresh ginger
- 2 cloves garlic, minced
- 1 tablespoon sesame oil (or other neutral oil)
- 1/4 cup beef broth or water
- 1 teaspoon cornstarch
- 2 green onions, sliced
- Optional: sesame seeds for garnish
Instructions
- In a small bowl, whisk together the miso paste, soy sauce, rice vinegar, honey, grated ginger, minced garlic, beef broth (or water), and cornstarch until smooth.
- Heat the sesame oil in a large skillet or wok over medium-high heat.
- Add the thinly sliced beef to the hot pan and cook for 2–3 minutes until browned on all sides. Remove the beef from the skillet and set aside.
- In the same skillet, add the broccoli florets and a splash of water (about 2 tablespoons). Cook for 3–4 minutes, stirring, until the broccoli turns bright green and starts to become tender.
- Return the beef to the skillet and pour the miso-ginger sauce over the beef and broccoli. Stir everything together and cook for another 2–3 minutes, until the sauce thickens and coats the ingredients.
- Remove from heat and sprinkle with sliced green onions and sesame seeds if desired.
Notes
- Swap beef with thinly sliced chicken or firm tofu for variations.
- Use gluten-free soy sauce (tamari) for a gluten-free version.
- Store leftovers in an airtight container in the fridge for up to 3 days.
- Add red pepper flakes or chili garlic sauce for heat.
- Serve over rice or noodles for a complete meal.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 5g
- Sodium: 650mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 70mg
