Gingered Beef and Broccoli
Skillet-cooked flank steak and broccoli paired with a ginger sauce that all comes together for a simple and delicious weeknight meal the whole family will love!
- 2 lbs flank steak
- 1 ⅓ lbs broccoli
- ½ lb carrots sliced
- ¼ lb onion medium dice
- ¼ lb celery diced
- 2 Tbsp ginger finely minced
- 1 tsp garlic finely minced
- 2 Tbsp olive oil
- 2 Tbsp Bragg Liquid Aminos coconut aminos or tamari soy sauce
- 2 Tbsp rice vinegar
- 1 tsp salt
- 1 tsp pepper
- 1 tsp crushed red pepper flakes or to taste
- 1 tsp lemon juice
- 2 Tbsp arrowroot
- 2 green onions 1/2” cut, root removed
Preheat oven to 325°F.
In a cast-iron skillet, season flank steak with your favorite seasoning and cook for 3-5 minutes on each side. Place skillet in the oven and allow steak to cook through to desired doneness.
Place broccoli and carrots in a steamer basket and steam 5-7 minutes or until cooked to your liking. Remove from heat and drain liquid.
Meanwhile, in a medium skillet, heat olive oil with ginger and garlic. Add onion and celery and sauté until onions are translucent. Switch heat to simmer and add remaining ingredients (except green onions) to the medium skillet, until well combined and heated through.
Slice flank steak into strips or bite-size pieces.
Pour ingredients from medium skillet over broccoli and carrots and mix to combine. Divide to 4 plates and top with flank steak. Garnish with green onion.