Updated: Jun 1, 2020
This recipe stemmed out of an intense craving for Chinese takeout and an unfortunate lack of decent Chinese food in my area. And you know what? I’ve come to terms with the scarcity of good Chinese restaurants in my town because it’s forced me to master my take out favorites at home. The wok gets hot in my cocina regularly- the results are often fresher tasting and always better for you! Everyone loves classic beef and broccoli- my family is no exception- so of course I had to add this into our rotation. This recipe gets BEEFED up with extra veg: brussels sprouts join their cruciferous cousins for a Coco spin on this Chinese-American standard. My version is chock full of green goodness. But the beef is the star of the show here. I love to use lean flank steak sliced very thinly into strips. Tip: put the beef in the freezer for 30 min to make it easier to slice. Other steak options could include flap or skirt steak, just be sure you are slicing the steak against the grain, otherwise your beef will be tough and chewy.
I know I’ve said this before, but it’s very important that you have everything prepped in advance before making a stir fry. You will overcook your meat if you’re distracted by mixing a sauce. This meal involves a fast and furious cooking process! It takes minimal prep, most of which can be done far in advance. For these reasons, stir fry is my go-to quick weeknight fix. If you like, double the sauce recipe for multiple stir fry concoctions! The same sauce would be equally delish with a variety of proteins and veggies (and will keep in your fridge at least a week tightly sealed). This recipe is also a good one for meal prep- double it up and portion it out for healthy desk lunches that will make everyone at the office drool with jealousy and wonder where you got the delicious looking take out!
prep time: 20 min. cook time: ~15 min. serves: 4
1 lb flank steak, sliced against the grain into thin strips (sub skirt or flap steak)
1 tsp arrowroot or cornstarch
1 tbsp soy sauce or tamari
2-3 tbsp avocado oil
1/2 red onion, thinly sliced
6 scallions, white and light green parts, sliced (divided)
1 cup broccoli florets
1 cup Brussels sprouts, halved (quartered if very large)
2 tbsp toasted white sesame seeds (divided)
prepared sauce (see recipe below)
1 tbsp butter
1/3 cup soy sauce or tamari
1/3 cup chicken stock
2 tbsp rice vinegar
1 tbsp sesame oil
1 tsp Sriracha
2 cloves garlic, grated
1-1” piece of ginger, grated
1 tbsp arrowroot
1 tbsp honey
1 tbsp brown sugar
In the bottom of a large bowl, dissolve the arrowroot in the soy sauce/tamari. Add the beef and toss to coat. Set aside or chill.
Make the sauce by combining all the listed ingredients in a large measuring cup or medium bowl. Whisk to combine. Set aside or chill.
Heat a cast iron skillet or wok over med/high heat. Pour in 2 tbsp of avocado oil and heat until smoking. Add half the beef in an even layer to sear 2 minutes until brown. Flip the beef over and sear another 1 minute. Remove to a plate and repeat with the rest of the beef, removing everything to a plate and setting it aside when done.
Add 1 more tbsp avocado oil to the pan. Toss in the onion and 3/4 of the scallions and stir fry until soft, about 2 minutes. Add the brussels sprouts and broccoli, season with a pinch of salt, and stir fry about 2-3 minutes more until they’re beginning to brown. Return the steak to the pan along with 3/4 of the sesame seeds and give the ingredients a stir. Pour the sauce over the mixture- allow everything to simmer 1-2 minutes until the steak is cooked through and the vegetables are al dente. Remove the pan from the heat and stir in one tbsp of butter to melt. Spoon the stir fry over rice, if desired, with the remaining scallions and sesame seeds sprinkled on top.