If you are craving a takeout classic, this recipe does it all. It is full of protein, broccoli, and sweet garlic ginger sauce. I like to serve it with white or brown rice. Ramen noodles are also a complimentary side to this dish. 

 

Yield 4 servings

 

⅔ cup tamari or soy sauce

½ lime, juiced

2 Tbsp brown sugar

2 Tbsp cornstarch

1 lb. Tri-tip steak, thinly sliced

2 Tbsp olive oil

3 cloves garlic, minced

⅓ cup beef broth

2 tsp sriracha sauce

1 head of broccoli, stalks removed and cut into florets

1 tsp fresh ginger, finely grated

1 tsp sesame seeds

2 Tbsp chives or green onions, thinly sliced

Salt and pepper

 

In a medium-sized bowl, combine ⅓ cup of tamari, lime juice, 1 Tbsp brown sugar, and 1 Tbsp cornstarch. Whisk together and add the steak. Season with salt and pepper and toss until the steak is coated with the marinade. Let sit for 20 minutes.

 

In a large skillet on medium-high heat, add the oil. Once the oil is hot, add the steak in a single layer, working in batches if needed, and sauté until there is a sear on both sides. Approximately 2 minutes per side. Removes the steak and set aside. 

 

In the same skillet, add the garlic and cook for 1 minute. Next, add the broth, the remaining cornstarch, brown sugar, tamari, and siracha. Bring the mixture to a simmer. Add the broccoli and ginger and simmer for five minutes. Season the sauce with a little salt and pepper and return the steak to the skillet. Stir the steak to coat it with the sauce. 

 

Garnish with the sesame seeds and chives and serve. 

 

Just Salt It, and enjoy!