Description
A make-ahead stir-fry kit for two: steak, broccoli and a garlic-ginger sauce frozen in separate bags, then cooked in one skillet in about 10 minutes.
Ingredients
- 12 ounces flank steak or sirloin, sliced very thin against the grain
- 3 cups small broccoli florets
- 1/2 small yellow onion, sliced
- 3 tablespoons low-sodium soy sauce
- 1/4 cup low-sodium beef broth
- 1 tablespoon honey
- 2 garlic cloves, minced
- 1 teaspoon grated fresh ginger
- 1 teaspoon toasted sesame oil
- 2 teaspoons cornstarch
- 1 tablespoon neutral oil, for cooking
- 2 green onions, sliced, for serving
Instructions
- To freeze: put the sliced beef in a quart-size freezer bag, press out the air and lay it flat. Put the broccoli and onion in a second quart bag. Whisk the soy sauce, broth, honey, garlic, ginger, sesame oil and cornstarch together, pour into a third quart bag and seal. Place all three bags in a labeled, dated gallon bag and freeze for up to 3 months.
- To thaw: move the kit to the refrigerator the night before cooking. For a quicker thaw, set the sealed bags in a bowl of cold water, change the water every 30 minutes, and cook as soon as the beef is thawed.
- Pat the beef dry with paper towels. Heat the neutral oil in a 12-inch skillet over medium-high heat. Add the beef in a single layer and sear for 2 minutes, turning once, until browned. Transfer to a plate.
- Add the broccoli and onion to the skillet and stir-fry for 3 minutes, until the broccoli is bright green and the onion starts to soften.
- Shake or stir the sauce bag, pour it into the skillet and simmer for 2 minutes, stirring, until the sauce turns glossy and thick and the broccoli is crisp-tender.
- Return the beef and its juices to the skillet and cook for 1 minute, until heated through and no longer pink. Top with the green onions and serve.
Notes
Equipment: 3 quart-size freezer bags, 1 gallon-size freezer bag, 12-inch skillet, small bowl or measuring cup
- Partly freezing the steak for about 20 minutes before slicing makes thin slices easier.
- Freezing the beef flat in its bag helps it thaw evenly.
- Frozen broccoli florets can replace fresh; add them to the skillet still frozen and cook a minute longer.
- Swap the beef for thinly sliced boneless chicken breast and cook it until it reaches 165°F.
- Add a pinch of red pepper flakes to the sauce bag for heat.
- Serve over steamed rice or noodles.
- Keep the uncooked kit frozen for up to 3 months for best quality; label it with the date.
- Refrigerate cooked leftovers in a covered container for up to 3 days and reheat until steaming hot.
- Thaw the kit in the refrigerator or in cold water, never on the counter (USDA FSIS).
- Cook beef steaks to an internal temperature of 145°F (USDA FSIS).
- Refrigerate cooked leftovers within 2 hours of cooking (FoodSafety.gov).
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dinner
- Method: Stir-fry
- Cuisine: Chinese-American