Beat the delivery driver to dinner with glazed beef and broccoli served straight from the skillet.
Ingredients
12 ounces flank steak
1/4 cup packed light brown sugar
1 tablespoon cornstarch
3 tablespoons soy sauce
2 tablespoons oyster sauce
1/2 teaspoon chile-garlic sauce or sambal oelek
1/4 teaspoon ground ginger
1/4 teaspoon garlic powder
1 tablespoon vegetable oil
1 small broccoli crown (about 8 ounces), cut into small, bite-sized florets (about 4 cups)
2 medium scallions, thinly sliced
Cooked rice, for serving
Instructions
Cut the steak along the grain into 3-inch strips, then slice the strips across the grain into 1/4-inch wide pieces.
Whisk the brown sugar, cornstarch, soy sauce, oyster sauce, chile-garlic sauce, ground ginger, and garlic powder together in a large bowl. Transfer half of the sauce (about 1/4 cup) to a small bowl and set aside. Add the steak to the remaining sauce in the bowl, toss to coat, and set aside for 5 minutes.
Heat the oil in a large skillet over medium-high heat until shimmering. Add the steak and arrange into a single layer. Sear undisturbed until browned on one side, about 1 minute. Toss and continue to cook until the other side of the meat is browned, about 1 minute more.
Add the broccoli and the reserved sauce and stir to combine. Cover and cook until the broccoli is crisp-tender and the beef is cooked through, 4 to 5 minutes. Serve topped with scallions over cooked rice.
