We don’t eat a lot of beef in our house.
When I crave steak, I tend to want something really good like filet mignon. We save that for special occasions and birthdays. My husband grills it and I serve it with sautéed mushrooms and asparagus and a good red wine.
Other than that, I haven’t had many beef recipes to offer up to you.
Enter the flank steak.
If you’ve ever had beef fajitas you have most likely had flank steak.
It’s a thin cut of meat that tends to be cheaper than other cuts and cooks extremely fast.
It’s perfect for quick weeknight meals and saving money.
The one trick is to NOT overcook it.
If you do, it’s a chewy, tough disaster (speaking from experience).
But if you have ten minutes to stand close and watch the cooking process, you will have yourself a tender, juicy cut of steak that you can easily feed the entire family (this is now one of our daughter’s favorite meals!).
You’ll see I marinated the steak for this meal. While it’s not necessary, it helps take the flavor profile up a level and tenderizes the meat slightly.
I had plans to grill the steak this night, but the timing didn’t work out so I did it on the stovetop. This is what I usually do, but be warned it kind of makes a mess with the oil splattering. Yes I’ve tried using the lid or splatter guard on the pan, but it ended up steaming the meat which was not a good thing. So I simply put up with the mess and do a quick wipe down afterwards. If you have access to a grill, go for it! I am guessing it would be delicious.
If you have a wok that’s even better!
I serve this with brown rice and a side of steamed broccoli. We usually like some basic lemon juice drizzled over the broccoli, but we get fancy with this dish. You’ll see the ingredients for a dressing I mix up and pour over our bowls before serving.
So the next time you are considering Asian take out, keep this recipe in mind! It’s healthier, cheaper and will make you look like a professional chef!
- Please note you will need to use gluten free soy sauce in order to make this dish gluten free
Asian Style Beef and Broccoli
- 1-2 pounds flank steak about 4-8 ounces per person
- brown rice about 1/3-1/2 cup cooked per person
- broccoli flowerettes about 1/2 cup per person
- Dressing for serving:
- 2 tablespoon soy sauce tamari or coconut aminos
- 2 teaspoons sesame oil
- 2 tablespoons rice wine vinegar
- juice of half a lime
- 1/4 cup soy tamari or coconut aminos
- 2 tablespoons sesame oil
- 1 tablespoon freshly ground ginger
- dash of red pepper flakes
- Mix the marinade ingredients in a shallow dish or bowl. Place the steak in the dish and let marinade anywhere from 2-8 hours before cooking (flipping the steak halfway through if possible).
- Take the steak out of the fridge 30 minutes before cooking and bring to room temperature.
- Drizzle a pan with 2 tablespoons avocado oil (it does well with the high heat). Turn the burner to medium high.
- Place the steak in the pan (you should get a good sizzle). Cook 5-6 minutes per side. Take it off the heat and let sit for 10 minutes before cutting into slices.
- Tip: Make sure you cut against the grain with flank steak or it will be chewy.
- Tip: Flank steak is best when cooked to medium, which means some pink. Make sure you cook to recommended temperature for safety. If it’s too pink for you after slicing it, throw the slices back in the pan for a quick saute.
- Serve over brown rice and alongside steamed broccoli.
- Mix the dressing ingredients well and divide between servings, pouring over the bowl as desired.