Name: Beef and broccoli stir-fry
Prep time: 20 min
Cook time: 5 min
Total time: 25 min
Yield: 1 serving
Ingredients: 6 oz beef flank steak, thinly sliced against the grain; 5 oz broccoli, cut into small florets; 1/4 cup white rice; 3/4 cup water; 1 tbsp low sodium soy sauce; 1/2 tsp honey; 2 tsp ginger, grated; 1 clove garlic, minced; 1 tsp cornstarch; 1 tsp canola oil; 1/4 tsp salt; 1/2 tsp rice vinegar

Instructions

Prep 20 min · Cook 5 min

In a small saucepan, combine the rice, 1/2 cup of the water, and a pinch of salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let rest covered for 5 minutes. Done when water is absorbed.
In a small bowl, whisk together the soy sauce, honey, grated ginger, minced garlic, cornstarch, rice vinegar, and the remaining 1/4 cup of water until the cornstarch is fully dissolved.
Sprinkle the sliced beef with the remaining salt. Heat half the oil in a 12-inch nonstick skillet over high heat. Add the beef in a single layer and sear for 1 minute without moving. Toss and cook until deeply browned, about 1 minute more, then remove from the pan. Done when deeply browned, 145°F.
Wipe out the skillet and add the remaining oil over medium-high heat. Add the broccoli florets and 2 tbsp of water. Cover and steam for 2 minutes. Uncover and stir-fry for 1 to 2 minutes until the water has evaporated and the broccoli is bright green and just fork-tender. Done when bright green and fork-tender.
Give the sauce a final whisk to incorporate the cornstarch. Return the beef to the skillet and pour in the sauce. Cook, stirring constantly, for 1 to 2 minutes until the sauce is glossy and thick enough to coat a spoon. Serve the beef and broccoli over the rice. Done when sauce is glossy and thick, 165°F.

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Ingredients

Instructions

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