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Tag: flank steak

Beef and Broccoli

Beef and Broccoli

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Sheet Pan Dinners

Yield: 4 Servings

adapted from: eazypeazymealz

Don’t you know that beef and broccoli is all about the sauce? This killer recipe for beef and broccoli is cooked on a single sheet pan in the oven so you don’t have to stand over or monitor a wok. And it is delicious. A decadent sauce, tender beef, and perfectly crisp but tender broccoli make this a family favorite.

  • 1½lb flank steak
  • 1lb broccoli florets
  • sesame seeds for garnish

Steak Sauce

  • 2TBS oyster sauce
  • 1TBS soy sauce
  • ¼tsp garlic powder
  • ½TBS minced garlic
  • 1tsp sesame oil
  • 1tsp corn starch

Sauce

  • 1TBS oyster sauce
  • 1TBS hoisin sauce
  • 1TBS brown sugar
  • 1TBS soy sauce
  • ⅓cup vegetable stock
  • ¼tsp red pepper flakes or to taste

Preheat oven to 425°F.

Place the flank steak on a half-sheet pan.

In a small bowl mix the “Steak Sauce” ingredients: oyster sauce, soy sauce, garlic powder, minced garlic, sesame oil, and corn starch, and whisk until smooth.

Pour over flank steak and spread evenly over the top.

Bake for 15-17 minutes depending on the thickness of the steak.

While the steak cooks, blanch the broccoli for 90 seconds in boiling water. Remove to ice water.

Meanwhile, mix sauce ingredients: oyster sauce, hoisin sauce, brown sugar, soy sauce, vegetable stock, and red pepper flakes, in a medium sized bowl, whisking until smooth.

When time is up, remove steak from oven, and slice into super thin slices, against the grain (this will help it be tender).

Return steak and any juices to the pan.

Dump broccoli over the top of the steak.

Pour sauce over the top of all of it and stir to mix it all together.

Return to 425°F oven and bake an additional 5-8 minutes until broccoli is fork tender.

Remove from oven. Top with sesame seeds, stir well to coat everything in sauce.

Serve over jasmine rice, and spoon some of the pan sauce over the top if you wish.

Beef with Snow Peas

Beef with Snow Peas

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Yield: 3 to 4

Adapted from: Omnivore’s Cookbook

Beef with snow peas features thin slices of beef with crisp snow peas and a hearty brown sauce. The sauce has a savory and slightly sweet flavor.  The beef is marinated in a mixture of soy sauce, Shaoxing wine, and cornstarch to help tenderize the meat and infuse it with flavor.

Marinade:

  • 1lb flank steak, thinly sliced against the grain (or skirt steak)
  • 1TBS oyster sauce
  • 2TBS Shaoxing wine (or dry sherry)
  • 1TBS vegetable oil
  • 1TBS cornstarch

Sauce:

  • ¼cup chicken stock
  • 1½TBS oyster sauce
  • 1TBS Shaoxing wine
  • 1tsp dark soy sauce (or regular soy sauce)
  • ½tsp sugar
  • 1tsp cornstarch
  • 1tsp sesame oil

Stir fry:

  • 1-2TBS peanut oil (or vegetable oil)
  • 2cups snow peas
  • 1onion 
  • 1tsp ginger, minced
  • 1clove garlic, minced


Note:
Flank steak is usually too wide for bite sized pieces, so it’s best to cut it in half lengthwise and then thinly slice each half.

Marinate steak:
Combine the steak, Shaoxing wine, oyster sauce, and oil, in a medium-sized bowl. Mix well with your hands to knead and coat the beef evenly. Add the cornstarch and knead that in. Marinate for at least 15 minutes while preparing the other ingredients.

Prep veggies:
Pull the strings from the snow peas and slice the onion in half, trim the root end and tip, then slice lengthwise (julienne) in ½-inch wide strips.

Premix sauce:
Combine all the sauce ingredients, chicken stock, oyster sauce,  Shaoxing wine, dark soy sauce, sugar, and corn starch  in a small bowl.  Stir to dissolve the sugar and cornstarch. Add the sesame oil and set it aside.

Stir fry steak:
Heat oil in a large skillet over medium-high heat until hot. Spread the marinated steak into a single layer, cooking in batches to avoid overcrowding if necessary. Sear on one side for 1 minute or until the bottom is lightly charred. Flip and sear for another 30 seconds to 1 minute, until the other side is cooked but the inside is still slightly pink. Transfer the steak to a plate, leaving any excess oil in the pan.

Stir fry vegetables:
If the pan looks dry, add another TBS of oil to the pan. Add the snow peas and onions. Cook and stir for about 1 minute.

Add the ginger and garlic. Continue to cook for another 30 seconds.

Finish and serve:
Stir the sauce again to dissolve the cornstarch completely and pour it into the pan. Add the beef back to the pan. Stir until the sauce thickens. Immediately transfer everything to a large plate and serve hot as a main dish.