3/4 lb sirloin steak
1broccoli heads, cut into florets
1tablespoons olive oil
2 garlic cloves, minced
1 1/2 tablespoons butter or ghee
Juice of 1/2 lemon
1/8 cup low-sodium beef broth
1/8 cup chopped parsley
1/8 teaspoon crushed red pepper flakes, optional
Fresh cracked black pepper, to taste
The steak marinade:
1/4 cup olive oil
1/3 cup low-sodium soy sauce
1 tablespoon Sriracha sauce (or any hot chili sauce)
Slice steak into narrow strips, cutting against the grain.
Mix marinade ingredients in a bowl. Add the steak strips into the marinade and marinate in the refrigerator for 30 minutes to any hour.
Wash and break down the broccoli heads into florets. Blanch the florets into boiling water for 1 or 2 minutes, rinse with cold water.
In a large skillet over medium-high heat, add olive oil and 1 tablespoon of butter. Sear the steak strips in batches for 1-2 minutes each side until edges are crispy and browned, adding extra oil if needed. When cooked transfer to a bowl and keep warm. Reserve the marinade for later.
In the same skillet, melt 2 tablespoons butter, then add lemon juice, minced garlic, beef broth, and remaining marinade juices. Bring to a simmer, add fresh parsley and broccoli florets and toss regularly until the sauce a reduced and the broccoli is cooked to your liking.
Add the steak strips back to the pan to reheat quickly.