Easy Beef + Broccoli.

This recipe is a delicious take on the original, the flavors are a little brighter and the salty sauce is absent.  It’s a quick and easy cheat, too.  Instead of stir frying, the steak is grilled and the broccoli roasted in the oven.  With just about 15-20 minutes of active cook time, it couldn’t be easier to get dinner on the table.  It can be completely prepped the night before and left to marinate in gallon sized zip lock baggies in the fridge.  I would really encourage you to tailor this to your family, add in more garlic or more spice, you can also add in a julienned carrot or onion with the broccoli when you roast it.  You can’t screw it up, trust me.  It serves four and we usually have a little leftover.  Add a green salad with a store-bought tangy ginger dressing and you have a healthy dinner pulled together in about half an hour. 

Pro parent tip:  pick up some chopsticks at the grocery or get extra when you have takeout… it’s AMAZING how fast chopsticks can change a picky {2.5 year old} eater’s mind about trying a ‘new’ dinner.  {You can whip up a pair of cheater chopsticks like I did with Tate’s with just a rubber band and the sleeve from the disposable chopsticks.}

 

Prep Ahead

For the Steak You Will Need:

• 1  lb sirloin {flank, tri-tip, tip blade, top round, or tip steak also work}
• 1/4 cup olive oil
• zest and juice 1/2 of an orange
• 1 teaspoon sesame oil
• 1/2 – 1 teaspoon Sriracha {you can sub in hot pepper flakes or add in much more heat if your family likes it}
• 4 cloves of fresh garlic {I buy the pre-minced jarred stuff and used 2 tsp}
• 1 Tablespoon Rice Vinegar {or sub in apple cider vinegar or white wine vinegar, even balsamic would work if that is what you have on hand}
• 2 Tablespoons of soy sauce
• 2 inch piece of FRESH ginger, peeled and roughly chopped {found in the produce department}

Combine all ingredients, cut the steak into 3-4 large sized equal pieces to make grilling and slicing easier.  Put everything into a baggie and allow to marinate at least 2 hours, or up to 24 hours. 

 

For the Roasted Broccoli You Will Need:

• 1lb – 1.5 lb head of broccoli  {or pick up a bag of fresh broccoli florets in the produce department}
• 1/4 cup olive oil
• 1 Tablespoon of sesame oil
• 1 teaspoon Sriracha {sub in 1/2 teaspoon of hot pepper flakes or add more if your family likes heat}
• 1 Tablespoon of soy sauce
• zest and juice of 1/2 an orange
• 6 cloves of garlic {1 heaping Tablespoon of jarred pre-minced fresh stuff}
• 1 teaspoon of fresh grated ginger {feel free to add more if you love ginger}
• 1 Tablespoon of honey {or brown sugar}

Trim the broccoli into bite sized florets, these will shrink down slightly during cooking, so don’t make them too tiny.  Mix up the marinade, dump it all into a baggie and marinate up to 24 hours.  As an option, you can buy a slightly smaller head of broccoli and add in a small sliced white onion and/or a julienned carrot or two.  Roast all the veggies together as above just as you would the broccoli alone.

 

Pulling it all together

Take the marinated steak and the marinated veggies out of the refrigerator and allow them to come up to room temp while you start prepping everything else.

Preheat the oven to 450 degrees.  Cover a baking sheet with foil, use one with a lip since you don’t want any of the marinade to spill in the oven.  {The foil just makes clean up easier, you can skip it if you like.}

Begin the rice.  We just use a white rice or jasmine rice, but even minute rice is fine here.  

Preheat your grill to medium.  {If you don’t have a grill, you can always roast the steak in the oven, just adjust cooking times.}

Pour the marinated broccoli onto the pan and roast in the oven for 15 – 20 minutes. 

While broccoli is roasting, you will grill the steak.  Remove from the marinade and place on the hot grill.  As a guide, our steak was about an inch thick.  Dave grilled it for 2-3 minutes on each side at medium/medium-low, then cranked it up and grilled it for another 2-3 minutes per side to get a nice char on the outside.   We wanted it to be slightly more ‘done’ than our usual medium/medium-rare, but you can grill it to your liking.

When steak is done, remove from grill and tent it with foil.  Allow to rest until the broccoli is finished, then slice the steak into thin pieces against the grain.  This just means that if all of the lines in the meat are running one way, you slice the meat perpendicular to that.

 

Serve the roasted broccoli and steak slices over rice.  Add a couple shakes of toasted sesame seeds over the top of the broccoli if you like.