Free sample · Pass the Plate

Honey-Pepper Beef Strips with Broccoli

Name: Honey-Pepper Beef Strips with Broccoli
Prep time: 18 min
Cook time: 12 min
Total time: 22 min
Yield: 4
Ingredients: 1 lb (454 g) flank steak; 1 lb (454 g) broccoli florets; 1 1/2 tablespoons (22 ml) olive oil; 7 tablespoons (105 ml) gluten-free soy sauce (or tamari), labeled gluten-free; 1/2 cup (120 ml) gluten-free beef broth, labeled gluten-free; 3 tablespoons (63 g) honey; 2 tablespoons (30 ml) sesame oil; 1 3/4 tablespoons (14 g) gluten-free cornstarch, labeled gluten-free; 1 tablespoon (15 ml) gluten-free Sriracha sauce, labeled gluten-free; 1/4 teaspoon (0.5 g) red pepper flakes, labeled gluten-free; 1/4 teaspoon (0.5 g) black pepper; 3 cloves (9 g) garlic, minced; 1 teaspoon (2 g) fresh ginger, minced; 2 teaspoons (6 g) sesame seeds, labeled gluten-free

Thin flank steak and broccoli share a honey-soy skillet sauce that turns glossy from cornstarch. The broccoli is cooked first so it stays bright while the beef browns.

Honey-Pepper Beef Strips with Broccoli, as cooked from this recipe

Serves4

Hands-on18 min

Cook12 min

Total22 min

Settingskillet, medium then high then medium

Slicing takes about 10 minutes before the pan is hot; the sauce is mixed while the broccoli cooks, so the dish is done in about 22 minutes.

Print this recipe. It is the same page as in the book, sized for letter paper.
Print the recipe (1 page) Print with the photo page

Ingredients

1 lb (454 g) flank steak
1 lb (454 g) broccoli florets
1 1/2 tablespoons (22 ml) olive oil
7 tablespoons (105 ml) gluten-free soy sauce (or tamari) labeled gluten-free
1/2 cup (120 ml) gluten-free beef broth labeled gluten-free
3 tablespoons (63 g) honey
2 tablespoons (30 ml) sesame oil
1 3/4 tablespoons (14 g) gluten-free cornstarch labeled gluten-free
1 tablespoon (15 ml) gluten-free Sriracha sauce labeled gluten-free
1/4 teaspoon (0.5 g) red pepper flakes labeled gluten-free
1/4 teaspoon (0.5 g) black pepper
3 cloves (9 g) garlic, minced
1 teaspoon (2 g) fresh ginger, minced
2 teaspoons (6 g) sesame seeds labeled gluten-free

Gluten-free: Written so a reader with celiac disease can cook it when every packaged ingredient is one whose label says gluten-free. Read the package you actually buy. This page does not promise a meal with zero gluten.

Method

Cut the flank steak across the grain into thin strips. Whisk the soy sauce, broth, honey, sesame oil, cornstarch, Sriracha, pepper flakes, and black pepper in a bowl until the starch dissolves.
Warm 1 tablespoon of the olive oil in a wide pan set to medium. Add the broccoli and cook about 4 minutes, tossing a few times, until it is bright green and still snappy, then move it to a plate.
Turn the burner to high and add the rest of the oil. Lay the beef in so the strips are not stacked, and cook about 2 minutes.
Turn the strips and cook about 2 minutes more. Cut one piece open: the center should be browned through, with no pink left.
Drop the burner to medium. Stir the garlic and ginger for half a minute, then pour in the bowl of sauce and let it bubble about 3 minutes, until it looks glossy and clings to a spoon.
Toss the broccoli back in. If the pan looks tight and pasty, loosen it with 1 tablespoon (15 ml) of water, then shower the sesame seeds over the top.

Notes

For thinner slices, freeze the steak 20 minutes before cutting. That wait is optional and is not counted above.
Shaoxing wine is left out. A bottle labeled gluten-free is hard to count on at a regular supermarket, and the honey and broth already season the sauce.
A pot of rice labeled gluten-free is a good base. Skip wheat noodles.

This recipe is one of 50 in Pass the Plate.
See the full contents and the other free recipes →