Sizzle your way to flavor with this veggie-packed twist on a takeout favorite. Chef Rob’s one-pan recipe makes it ideal for busy weeknight dinners.
Ingredients
- ½ cup low-sodium soy sauce
- ½ cup water
- 2 tbsp. tomato paste
- 2 tbsp. oyster sauce
- 1 tbsp. hoisin sauce
- 1½ tsp. ginger, freshly grated
- 4 tbsp. olive oil, divided
- 1 lb. lean steak (sirloin, flank steak, tri-tip), thinly sliced
- 5 baby carrots
- ½ onion, sliced
- 1 lb. broccoli florets
- 5 garlic cloves, sliced
- salt and pepper
Instructions
- Whisk together the soy sauce, water, tomato paste, oyster sauce, hoisin sauce and ginger in a small bowl. Set aside.
- Heat a large skillet over medium-high heat. When hot, add 2 tbsp of oil, swirling to coat the pan. Sear the thinly sliced steak, being careful not to overcook it. Each slice should have a little pink left in the center. Once done, remove to a plate and wipe out the skillet with a paper towel.
- In the same skillet, add the remaining 2 tbsp of oil and sauté the carrots and onions for 5–7 minutes. Stir in the broccoli florets and garlic and cook for another 5–7 minutes, stirring occasionally. You may have to do this in batches, depending on the size of your skillet.
- Once all of the vegetables are cooked, set them aside. Add the sauce mixture to the hot pan and bring it to a boil. Keep the heat high as you return the veggies and steak to the skillet, stirring until the sauce thickens slightly. Season to taste with salt and pepper.
- Enjoy over brown rice, cauliflower rice or all on its own!
Recipe courtesy of Rob Varner of Sheepshead Eats.