Life has been ridiculously busy. In the past month and a half, I have had to pack 4 separate times. Seriously. Enough already. I mean, I’ve enjoyed all our trips and feel blessed to be able to travel as much as we did but I am ready to be home for more than a week. Especially since I NEED to potty train Hannah before the end of the summer since she’s starting preschool this school year.
If anybody wants to come take care of that for me, you’re more than welcome. I will pay you in cookies.
Since we’ve been so busy and haven’t been home much, cooking hasn’t happened as often as it normally does. But right before we went to San Diego, flank steak was on a crazy good sale at my local grocery store so I picked one up without any plan. I needed to use it before we left so I started brainstorming some of my favorite beef dishes.
Beef and broccoli kept popping up in my head but I wanted to keep dinner light and healthy since we would most certainly be eating all the things in San Diego. So I thought why not marinate it using the sauce ingredients then throw it on skewers and grill it.
I don’t mean to toot my own horn, but that was a good idea. We totally adored these Grilled Beef and Broccoli Skewers. The marinade of soy sauce, oyster sauce, sesame oil, rice wine, brown sugar and sesame seeds imparts the traditional flavors of beef and broccoli. Grilling it means it’s not drenched in sauce or dredged in cornstarch or cooked in oil. Total summer win.
Plus, for me at least, Chinese takeout is usually heavy and not something I want to eat when it’s 100 degrees outside but I miss it. This way I can still have the flavors I love without feeling blah afterwards.
Make sure to cut the beef thinly on the bias before marinating to ensure it comes out super tender. The broccoli is grilled until tender crisp to make sure there is some nice texture to the dish.
Very little dishes were dirtied in the making of these skewers so that’s a huge plus as well. And the whole meal is cooked on the grill so you don’t have to heat up your house.
With lots of birthdays and fun food holidays this month, I have a lot of fun stuff to share with you guys in the coming weeks so keep an eye out for that. Happy Wednesday!
- 1/2 cup soy sauce
- 1/4 tsp. sesame oil
- 2 Tbsp. brown sugar
- 1 Tbsp. rice wine
- 3 Tbsp. oyster sauce
- 2 Tbsp. water
- 1 tsp. sesame seeds
- 1 garlic clove, grated
- 1 lb. flank steak, cut in thin strips (against the bias)
- 4 cups (about 2 crowns) broccoli florets
- Wooden skewers, soaked in water for 30 minutes
- In a small bowl, combine the soy sauce, sesame oil, brown sugar, rice wine, oyster sauce, water, sesame seeds and garlic. Divide it evenly between two ziplock bags.
- Put the broccoli into one bag and the sliced flank steak into the other bag. Seal closed and move around so that the beef and broccoli are covered. Place in the refrigerator and marinate for 1 to 4 hours.
- Preheat the grill to medium heat (around 400 degrees F). Thread the broccoli onto 2 or 3 skewers and place on a plate. Set aside. Thread the meat slices onto 2 or 3 skewers so that it's touching but not completely crowded.
- Place skewers on the grill and cook for 5 minutes per side.