Served over long-grain white or brown rice, this flavorful and healthy stir-fry is the way to go on a busy weeknight. Tender strips of skirt steak stir-fried together with sliced garlic, broccoli florets and store-bought kimchi is a tasty combination of ingredients that are flavored with sesame oil and a touch of soy sauce. An when you are prepping the broccoli, don’t leave out those broccoli stems! Thinly slice them as well and add them right into the wok.
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Beef, Broccoli & Kimchi Stir Fry
Ingredients:
- 1 Tablespoon sesame oil
- 4 garlic cloves, thinly sliced
- 1 large head of broccoli, florets separated AND STEAMED, stem thinly sliced
- 2 lb. outside skirt steak, sliced into strips
- salt and pepper
- 1 jar of store-bought kimchi (14-oz)
- soy sauce
- Sriracha sauce, for serving (optional)
- white or brown rice, cooked
Directions:
- In a wok or large, straight-sided saute pan, heat the sesame oil over medium-high heat. Add in the garlic, beef and broccoli stems–season with 1/4 teaspoon of salt and a grinding of black pepper. Saute for 5 minutes or until the steak is medium rare in temperature.
- Add in 1 Tablespoon of soy sauce and the steamed broccoli florets, along with the bottled kimchi and its juices. Reduce the heat to medium and continue to cook for another 5-7 minutes or until everything is warmed through.
- Serve the stir fry over cooked rice, with Sriracha sauce (if desired.)
Tagged: beef, beef stir fry, broccoli, broccoli and kimchi stir fry, kimchi, long-grain rice, rice, skirt steak, stir fry
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