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
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Greek sea salt
-
Freshly ground black pepper
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Cooked rice
for serving
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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.
-
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.
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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.
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Serve with rice and a Greek rosé.