Flank steak is one of the more flavorful cuts of beef you can buy, and it's surprisingly inexpensive. Add some zing with grated ginger, spice with green onion, and heat with red pepper flakes. The reduced-sodium soy sauce and sweet chili sauce take this recipe over the edge and make your taste buds sing with praise. Is your mouth watering yet?
Combined with cooked broccoli and rice, this savory flank steak is perfect for a protein bowl your family's sure to love. So go ahead, shake up your dinner, and take the leap from bland to bold with this recipe.
Pro tip: Cut the flank steak against the grain so that you're cutting the protein strands shorter, therefore making them more tender and easy to chew.
Flank steak 1-1/2 lbs.
Cornstarch 1/4 cup
Low-sodium soy sauce 1/4 cup
Rice wine vinegar 2 tbsp
Brown sugar 2 tbsp
Sweet chili sauce 2 tbsp
Green onions, thinly sliced 6
Sesame oil 2 tbsp
Minced garlic 1 tbsp
Freshly-grated ginger 1 tsp
Red pepper flakes 1/8 tsp
Broccoli florets 2 cups
Ready Rice brown rice 2 (8.8 oz. each)
- Prepare the flank steak by slicing the meat on an angle in thin strips against the grain (the grain runs along the long side of the steak).
- In a large resealable bag, combine the steak slices and cornstarch. Shake until evenly coated, and set aside.
- In a medium sauce pan, whisk together the soy sauce, rice wine vinegar, brown sugar, and chili sauce until evenly combined. Heat the sauce pan over medium heat until the sauce is slightly thickened—this should take about 5-7 minutes. Set aside.
- In a large skillet, heat the sesame oil over medium-high heat. Add the garlic, ginger, red chili flakes, and green onions. Cook, stirring constantly, for about 30 seconds, or until fragrant.
- Shake off the excess cornstarch from the reserved steak, and add it all to the skillet. Cook for 2-3 minutes, browning all sides. Add the set-aside sauce, and cook for an additional 1-2 minutes.
- If using frozen broccoli, cook according to package directions. If using fresh broccoli, bring a medium saucepan of water to a boil. Boil the broccoli for 1-2 minutes or until tender. Drain.
- Microwave rice according to package directions. Serve beef with brown rice and broccoli, and garnish with additional green onions if desired.
Serving size: 1 bowl (1 cup of beef and broccoli mixture and 2/3 cup rice)
Recipe yields: 6 servings