You guys. This stir fry. Will seriously make you want to face plant in your bowl and not come up for air until it’s all gone.
And I love stir fry, I don’t know why we don’t have them more often. They’re versatile, quick, easy, and delicious!! This one was no exception. It’s the sauce that makes it (I know, I know – enough with the incessant sauce love) and the crunch from the broccoli and slaw mixed with the beef and rice is the perfect combo!
The sauce has a little bit of sweetness from the honey and spice from the red pepper flakes and Sriracha so it’s very balanced. I never had a bite that was overly sweet or spicy, just perfectly yummy. And quick. Did I mention that?
J is training my Little’s mom at our house, and last week I worked out with her and then made dinner after she left. It was probably close to 7:30 when they left and dinner was ready to go before 8. Of course, I made the rice before she got there, because waiting 45 minutes for that after a workout and starving to death was not an option. Planning, people. It’s all about the planning!
How I managed to take the time for pictures is beyond me, but I got it all done and then sat down to stuff my face with all of this deliciousness. There may or may not have been some muffled oohs and aahs in between the crunches of broccoli. Go ahead, try it and see!!
- 1 Tbsp olive oil
- 1 lb flank steak (or other steak of choice), trimmed of fat and sliced thin against the grain
- ½ cup low sodium soy sauce
- 2 Tbsp cornstarch
- 3 cloves garlic, minced
- 3 Tbsp sherry
- 3 Tbsp honey
- 1 tsp ground ginger
- 2 Tbsp sesame oil
- 1 pinch red pepper flakes
- 1 Tbsp Sriracha sauce, or to taste
- ½ cup beef broth (or chicken broth)
- 2 cups broccoli florets
- 1-2 cups of broccoli slaw (add 1 cup and then add more if you like!)
- Heat the olive oil in a large skillet and cook the steak until it starts to brown, about 4 to 5 minutes.
- Meanwhile, whisk together the soy sauce, cornstarch, garlic, sherry, honey, ginger, sesame oil, red pepper flakes, Sriracha sauce and beef broth in a medium bowl. Set aside until ready to use.
- When the beef is browned, add the sauce and stir. It will start to thicken immediately. Add broccoli and cook for 2 minutes, stirring occasionally and keeping coated with sauce. Add in the broccoli slaw and cook for another 2 minutes, until broccoli and slaw are tender and sauce is thickened.
- Serve over brown rice or noodles.