Miso Ginger Beef & Broccoli
Try this spin on a classic dish with Momofuku Miso Ginger Sauce, which brings together savory miso, ginger, and just enough sweetness to coat every bite of beef and broccoli. Be careful when searing your steak to not crowd the pan; you’ll risk the beef releasing too much water and boiling instead of searing. And feel free to cook your broccoli to your desired doneness. Some prefer it soft and tender, while others like a crisper crunch.
Serves 2.
what you'll need
INGREDIENTS
- 1 pound flank steak, thinly sliced
- Kosher salt and black pepper
- neutral oil, such as avocado oil
- 1 bunch of broccoli, florets removed and cut into smaller pieces, and stem sliced
- ¾ cup Momofuku Miso Ginger Sauce
- scallions, green parts-only, thinly sliced
- sesame seeds
Directions
Season steak with Kosher salt and let it sit on the counter for 10 minutes, then pat dry. Heat 1 tablespoon of oil in a large skillet or wok over medium-high heat until hot, then season steak again with black pepper and sear in a single layer. (You may have to work in multiple batches, but it’s very important you do not crowd the slices of steak or they will release water and boil instead of searing.) Cook for about 2 minutes until browned, then flip and cook the other side for another minute. Remove from the skillet and repeat until you’ve gotten through all the beef.
Add 2 tablespoons of neutral oil to the skillet, then add broccoli and season with Kosher salt. Cook for 2 minutes, until the broccoli is starting to soften, then stir in the Momofuku Miso Ginger Sauce and the seared beef. Cook for 2 minutes, until the sauce has thickened slightly and the broccoli is tender.
Remove from heat, then top with sliced scallions and sesame seeds. Serve with steamed rice or Momofuku Soy & Scallion Noodles.
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