This has the flavors of Chinese takeout but is much better for you and can be ready in the time it would take you to find a menu and place an order. My husband and kids all raved about this meal and declared it a family favorite instantly. I like to serve it with rice or cauliflower rice for a complete meal.
Beef and Broccoli
-4 Tbsp canola oil
-1 tsp salt
-1/2 tsp pepper
-1 lb flank steak, thinly sliced, across the grain
-4 c broccoli, cut into bite sized florets
Sauce
-1/4 tsp red pepper flakes
-1/4 c oyster sauce
-1 Tbsp rice vinegar
-1 Tbsp sesame oil
-2 Tbsp soy sauce
-2 Tbsp sugar
-1/2 c chicken broth
-2 Tbsp cornstarch mixed with 2 Tbsp water
In a large bowl, stir together canola oil, salt and pepper. Add sliced beef and chopped broccoli, stirring to coat. Spread beef and broccoli onto a greased sheet pan and bake at 425 for 15-20 minutes, stirring halfway through cooking and draining off any excess liquid on the sheet pan.
While beef and broccoli cook, in a small pot, whisk together sauce ingredients except for cornstarch and bring to a boil. Reduce heat, whisk in the cornstarch and water mixture, mixing well. Continue to simmer until sauce thickens, about 5 minutes.
Once beef and broccoli are done, serve them over rice with the sauce drizzled over top.
