2 lb skirt steak, thinly sliced against the grain
1 (24-oz) bag frozen broccoli florets
3 tbsp olive oil (or avocado oil)
1/4 cup soy sauce (or coconut aminos)
1 frozen ginger cubes
3 frozen garlic cloves
1 tbsp rice vinegar
1 tbsp honey
1 tsp sesame oil
1
Preheat oven to 450°F. Line a sheet pan with parchment paper. Add broccoli.
2
In a bowl, whisk oil, soy sauce, ginger, garlic, rice vinegar, honey, sesame oil.
3
Add steak slices to the bowl and toss to coat. (If you have a few minutes, let it sit while the oven heats.)
4
Add steak to pan with broccoli. Pour remaining sauce over the broccoli.
5
Roast for 15-20 minutes, flipping halfway, until steak is just cooked through and broccoli is tender with crisp edges.
6
Serve hot with rice or on its own
Notes
For less salty skirt steak - soak in water for 30 mins.
Ingredients
2 lb skirt steak, thinly sliced against the grain
1 (24-oz) bag frozen broccoli florets
3 tbsp olive oil (or avocado oil)
1/4 cup soy sauce (or coconut aminos)
1 frozen ginger cubes
3 frozen garlic cloves
1 tbsp rice vinegar
1 tbsp honey
1 tsp sesame oil