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Beef and Broccoli

Asian Style Beef and Broccoli

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Ingredients
  

  • 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
  • Marinade:
  • 1/4 cup soy tamari or coconut aminos
  • 2 tablespoons sesame oil
  • 1 tablespoon freshly ground ginger
  • dash of red pepper flakes

Instructions
 

  • 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.