Here in the Cucina Bella household, we are pretty big fans of Chinese food. It only takes a passing mention of Chinese food to get us debating about ordering it — take Chinese New Year. Cate mentioned that she had to order her Chinese food dinner and I couldn’t get to the takeout menu fast enough. Good timing too, since I wasn’t sure what to make for dinner that night.One of the few main dishes that we can all agree on is Beef with Broccoli. Shawn tolerates the broccoli, Will savors it and we all like the meat. But face it, Chinese food isn’t too good for you. At all. Okay, yes, that was the understatement of the year.
The funny thing is that when I made this, I wasn’t expecting Beef with Broccoli. In fact, I didn’t know what to expect at all. This recipe comes from One-Armed Cook, a great cookbook for the busy mom. This took all of 10 minutes to cook, but did need to be marinated for several hours. Still, it was easy peasy.
Oh, and I was able to make this “one-armed.”
- 1/2 cup low-sodium soy sauce
- 1 tsp ground ginger
- 1/2 tsp pepper
- 1 large or 2 small cloves garlic, , minced
- 1 tbsp sesame oil
- 1/4 cup extra light olive oil
- 1 slab of flank steak
- steamed broccoli
- Whisk together soy sauce, ginger, pepper, garlic, sesame oil and olive oil. Pour into a large resealable plastic bag and add the flank steak. Refrigerate over night to marinate, or do as I did and leave it on the counter to marinate for 2-3 hours.
- When it's time to cook, turn your broiler on high.
- Place the flank steak on a broiler pan, reserving the marinade. Pour the marinade into a small saucepan and set aside.
- Cook the flank steak under the broiler on the highest rack for 4 minutes on each side. Remove from oven and let sit a few minutes before slicing against the grain.
- Meanwhile, place the saucepan with the marinade over medium-high heat and bring to a boil. Reduce heat to medium-low and let simmer for 5 minutes. Serve over the steak with a side of steamed broccoli.
Sarah Walker Caron is a cookbook author, freelance writer and founder of Sarah’s Cucina Bella. She is the author of four cookbooks including The Super Easy 5-Ingredient Cookbook and One-Pot Pasta, both from Rockridge Press. A single mother to a tween and a teen, Sarah loves nightly family dinners, juicy tomatoes plucked fresh from the vine and lazy days on the beach. She also adores reading and traveling.