Beef & Broccoli Buddha Bowls

INGREDIENTS

2 

cloves garlic, grated

2" piece ginger, peeled and grated

2 tbsp. 

brown sugar

1/4 c. 

soy sauce

Juice of 1 lime

Kosher salt

Freshly ground black pepper

Canola oil, for searing

1 lb. 

flank steak, cut into ½-inch slices

1 

head broccoli florets

4 c. 

cooked brown rice

4 

green onions, thinly sliced

White and black sesame seeds, for garnish

DIRECTIONS

1. In a small jar, combine garlic, ginger, sugar, soy sauce, and lime juice, then season with pepper and shake well.
2. Over high heat, coat a medium skillet with canola oil. When the oil is nearly smoking, add the steak and cook, turning frequently, until cooked through, about 3 minutes per side.
3. Transfer steak to a cutting board, season with salt and pepper, and let rest.
4. Reduce heat to medium, then add sauce to skillet and deglaze pan, then add broccoli. Season generously with salt and pepper, and let simmer for a few minutes.
5. Meanwhile, divide rice between bowls, then add steak.
6. When the broccoli is cooked through, add it next to the steak and drizzle the sauce over both the steak and broccoli.
7. Garnish with green onions and sesame seeds.

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