Healthy Beef and Broccoli Recipe

Marinade Ingredients

  • 1 1/2 lb Flank Steak
  • 3 tbsp Red wine
  • 3 tbsp Balsamic vinegar
  • 3 tbsp Soy Sauce
  • 2 tbsp Dijon
  • 2 tbsp Olive Oil
  • 2 Garlic Cloves, thinly sliced

Main Ingredients

  • 2 Shallots, peeled & thinly sliced
  • 1 inch Fresh Ginger, peeled & finely chopped
  • 3 Garlic Cloves, peeled & finely chopped
  • 1 head Broccoli, trimmed & cut into equal sized florets
  • 1 cup White Wine
  • 1/2 cup Beef Broth
  • 1/3 cup Organic Soy Sauce
  • 2 tbsp Golden Cane Sugar
  • 1 tbsp Corn Starch
  • Freshly Ground Black Pepper

Instructions

  • Place steak in an air-tight container
  • Whisk all marinade ingredients together in a mixing bowl
  • Pour marinade mixture over the steak and massage thoroughly into the meat, seal tightly and refrigerate overnight
  • Heat a large cast iron skillet over medium heat
  • Add a generous tbsp of olive oil to the skillet and grill the steak for 3 1/2 minutes on each side, until the steak has an internal temp of 100°F
  • Remove skillet from heat, cover and let the flank steak cook using the skillet’s residual heat for an additional 5 minutes
  • Transfer the steak to a cutting board to rest
  • Return the empty skillet over medium heat
  • Add a bit of olive oil to the skillet if necessary, then add shallots to the skillet
  • Sauté the shallots while stirring for 2 minutes
  • Add ginger & garlic to the skillet and sauté while stirring for another minute
  • Deglaze the skillet with the white wine, then quickly add broccoli florets to the skillet
  • Reduce heat to medium-low, cover the skillet before the wine is completely dissolved and simmer for 5 minutes
  • Transfer the broccoli to a separate dish and set aside
  • Increase heat back to medium, add beef broth, soy sauce and brown sugar to the skillet
  • In a small bowl, dissolve the corn starch with a bit of water then add it to the skillet
  • Bring the sauce to a gentle boil for 3 minutes until it has thickened nicely
  • Reduce heat to low, add steak drippings to the skillet
  • Cut the flank steak in half with the grain, then slice each piece against the grain into thin strips
  • Return broccoli and sliced beef to skillet and warm everything through for 2 minutes
  • Serve over steamed rice with green onions & sesame seeds for garnish

About me: My name is Paul Thibault, an impulsive home chef developing delicious gluten free recipes for family and friends regardless of their allergen restrictions or dietary limitations, visit the About Page to learn more.