Balanced Beef and Broccoli Skillet

Prepare all ingredients: slice the flank steak thinly against the grain, cut the broccoli into even florets, and mince the garlic.

Heat half of the olive oil (0.5 tbsp) in a large skillet over medium-high heat.

Add the sliced beef in a single layer. Season with half of the salt and black pepper. Sear undisturbed for 2 minutes to get a nice crust, then stir and cook for another 1-2 minutes until just cooked through. Remove the beef from the skillet and set aside on a plate.

In the same skillet, add the remaining olive oil (0.5 tbsp) and turn the heat to medium.

Add the minced garlic and sauté for about 30 seconds until fragrant, being careful not to let it burn.

Add the broccoli florets and the remaining salt to the skillet, tossing to coat in the garlic oil.

Pour in the water, immediately cover the skillet with a lid, and let the broccoli steam for 3 to 4 minutes until bright green and tender-crisp.

Remove the lid, return the cooked beef and any resting juices back into the skillet with the broccoli.

Toss everything together over medium heat for 1 minute until heated through, then serve immediately.