Beef and broccoli is just one of those simple combinations that makes me happy to eat! The sauce carmelizes the beef to add great layers of flavor while leaving the dish light and simple!


Beef and Broccoli

Serves 2

1/4 cup plus 1 tablespoon This Little Goat went to Tokyo
1 tablespoon lime juice
1/4 cup mayonnaise
1 bunch broccoli, trimmed into florets
3/4 pound skirt steak, thinly sliced on a bias across the grain
2 tablespoons butter

In a small bowl whisk 1 tablespoon This Little Goat went to Tokyo and lime juice into mayonnaise. Set aside.

Bring a large pot of salted water to a boil and fill a large bowl with ice water. Drop broccoli florets into boiling water and cook until tender, about 3 minutes. Drain and immediately plunge into ice water. Once cool, remove onto paper towels to absorb excess water.

In a medium bowl, toss steak with 1/4 cup This Little Goat went to Tokyo and let marinade 5 minutes.

Heat 1 tablespoon oil in a large skillet over high heat. Once hot, add the beef in a single layer. Sear the beef until browned, about 2 minutes per side. Add in broccoli butter and toss to coat. Continue to stir fry until broccoli starts to color and meat is cooked through, about 2 minutes.

Pour into a serving bowl and drizzle with the seasoned mayonnaise.