Stir-Fry Beef & Broccoli with Ouzo, Lemon & Honey

This hybrid of Sino-Greek culinary friendship is a classic midweek meal in my house. It's easy, quick, succulent and full of the flavors of both East and West


  • 1/2 c. chicken broth
  • 1/3 c. low-sodium soy sauce
  • 1/3 cup ouzo
  • 1/3 c. brown sugar
  • 1 Tbsp. Greek honey
  • 2 cloves garlic minced
  • Juice of 1 lemon
  • Grated zest of 1 lemon
  • 1 lb. flank steak cut into 1-inch/2/5-cm x ½-in/1.25-cm strips
  • 1 tbsp. Extra Virgin Greek olive oil
  • 1 head broccoli cut into florets
  • Greek sea salt
  • Freshly ground black pepper
  • Cooked rice for serving


  1. In a medium bowl, combine chicken broth, soy sauce, ouzo, brown sugar, honey, garlic, and lemon juice. Heat a large nonstick skillet or wok over high heat.
  2. Toss the steak strips with olive oil and add to skillet. Sear for 5 minutes, stirring. Stir in the broccoli florets and toss with the oil and beef, stirring for 2 more minutes all together. Add sauce to skillet.
  3. Season generously with salt and pepper. Reduce heat to medium. Let the steak and broccoli simmer 8 to 10 minutes until broccoli and steak are cooked through and tender.
  4. Serve with rice and a Greek rosé.

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