Categories: Asian
Ingredients
- 2 tbsp. canola oil, divided
- 1 lb. flank steak
- 3/4 tsp kosher salt, divided
- 3/4 tsp black pepper, divided
- 12 oz. pkg. broccoli florets
- 1 cup sliced red onion
- 1/4 cup water
- 3 large garlic cloves, thinly sliced
- 1/4 cup canola mayo
- 1 tbsp. fresh lemon juice
Directions
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Heat 1 tbsp. oil in a large skillet over high. Pat steak dry; sprinkle with 1/2 tsp salt and 1/2 tsp pepper. Cook until browned and cooked to your liking, 4-5 minutes oer side. Remove from skillet; cover to keep warm. Wipe skillet clean.
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Heat skillet over medium-high. Add broccoli, onion, and remaining 1 tbsp. oil. Cook, stirring occasionally, until broccoli is slightly charred, about 4 minutes. Add 1/4 cup water and garlic; cook until water evaporates and broccoli is crisp tender, about 2 minutes. Sprinkle with remaining 1/4 tsp salt.
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Stir together mayo, lemon juice, and remaining 1/4 tsp pepper in a small bowl. Thinly slice steak against the grain. Serve steak with broccoli and mayo mixture.