Ingredients
Scale
- 1 lb flank steak or sirloin, thinly sliced against the grain
- 3 cups broccoli florets, cut into bite-sized pieces
- 3 tablespoons soy sauce (low sodium preferred)
- 3 tablespoons honey
- 3 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
- 1 tablespoon toasted sesame oil
- 1 tablespoon cornstarch
- 1/2 teaspoon black pepper
- 1 tablespoon olive oil (for the broccoli)
- Sesame seeds and sliced green onions for garnish
Instructions
- In a medium bowl, whisk together the soy sauce, honey, minced garlic, grated ginger, sesame oil, and black pepper. Place the thinly sliced beef into a separate bowl or a zip-top bag and pour half of the marinade over it. Add the cornstarch to the beef and toss until every piece is evenly coated; this helps create that signature crispy exterior. Let the beef marinate for at least 10 minutes. While the beef rests, toss the broccoli florets with olive oil and a pinch of salt in a large bowl.
- Preheat your air fryer to 400°F (200°C). Place the marinated beef strips in the air fryer basket in a single layer, ensuring they are not overlapping too much. Air fry the beef for 5 to 6 minutes, shaking the basket halfway through. Once the beef is starting to brown, add the broccoli florets directly into the basket with the beef. Continue air frying for another 5 to 6 minutes until the broccoli is tender and the beef is cooked through and crispy on the edges.
- Transfer the cooked beef and broccoli into a large mixing bowl. Pour the remaining half of the honey garlic sauce over the hot ingredients and toss well to coat everything in the glossy glaze. The residual heat will slightly thicken the sauce. Serve the mixture immediately over a bed of steamed jasmine rice or quinoa. Garnish with a sprinkle of sesame seeds and fresh green onions for a pop of color and flavor.
- Cook Time: 27 minutes