Categories: Asian

Ingredients

• 2 tbsp. canola oil, divided
• 1 lb. flank steak
• 3/4 tsp kosher salt, divided
• 3/4 tsp black pepper, divided
• 12 oz. pkg. broccoli florets
• 1 cup sliced red onion
• 1/4 cup water
• 3 large garlic cloves, thinly sliced
• 1/4 cup canola mayo
• 1 tbsp. fresh lemon juice

Directions

1. Heat 1 tbsp. oil in a large skillet over high. Pat steak dry; sprinkle with 1/2 tsp salt and 1/2 tsp pepper. Cook until browned and cooked to your liking, 4-5 minutes oer side. Remove from skillet; cover to keep warm. Wipe skillet clean.

2. Heat skillet over medium-high. Add broccoli, onion, and remaining 1 tbsp. oil. Cook, stirring occasionally, until broccoli is slightly charred, about 4 minutes. Add 1/4 cup water and garlic; cook until water evaporates and broccoli is crisp tender, about 2 minutes. Sprinkle with remaining 1/4 tsp salt.

3. Stir together mayo, lemon juice, and remaining 1/4 tsp pepper in a small bowl. Thinly slice steak against the grain. Serve steak with broccoli and mayo mixture.

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