Asian Flank Steak
Include this Asian Flank Steak in your next food prep session. Marinate overnight and use it for this 15-minute beef and broccoli dinner or grill it and enjoy the leftovers for lunch.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
- Yield: serves 4
Ingredients
For the Marinade:
- 3 cloves garlic, minced
- 2 Tbsp fresh ginger (I use the paste from Gourmet Gardens)
- 1/2 cup onion, diced
- 1/4 cup honey
- 3/4 cup oil (i use olive oil)
- 1/4 cup soy sauce
- 1/4 cup rice vinegar
- 1.5 pound flank steak
For the Beef & Broccoli:
- 1 head broccoli florets
- marinated steak
- 2 cloves garlic, minced
- 1/2 cup onion, diced
- 2 bunches of baby bok choy, chopped
- 3 Tbsp soy sauce
- 1 Tbsp rice vinegar
- 1 Tbsp honey
- 1 Tbsp fresh ginger
Instructions
Combine all the marinade ingredient in a large ziploc bag.
Make a few slices against the grain on both sides of the steak.
Place the steak in the bag and toss until well coated.
Marinate 12-24 hours.
For the beef and broccoli:
Place broccoli florets in a pan with a little water. Cover with a tight-fitting lid and steam for 5 minutes or until desired tenderness is reached.
Meanwhile, remove steak from marinade.
Thinly slice against the grain and cut slices in half.
Add beef to a hot pan with some oil and cook for about 3 minutes. It should still be slightly pink.
Remove steak from pan, set aside and dispose of excess liquid.
Add remaining ingredients to the pan.
Saute 3-4 minutes. Add beef and broccoli and stir until well combined.
Serve with rice or cauliflower.
Notes
Not a fan of beef and broccoli? Marinate the steak and then throw it on the grill and enjoy it that way! Use the leftovers in a wrap or on a salad for lunch.
Find it online: https://www.theleangreenbean.com/asian-flank-steak/
