Name: Beef and broccoli stir-fry
Prep time: 20 min
Cook time: 5 min
Total time: 25 min
Yield: 1 serving
Ingredients: 5 oz beef flank steak, thinly sliced against the grain; 5 oz broccoli, cut into small florets; 1/4 cup white rice; 2/3 cup water; 2 cloves garlic, minced; 2 tsp fresh ginger, grated; 1 tbsp low sodium soy sauce; 1 tsp avocado oil; 1/2 tsp honey; 1/8 tsp salt; 1 tsp cornstarch; 3/4 tsp rice vinegar; 1/8 tsp black pepper

Instructions

Prep 20 min · Cook 5 min

In a small saucepan, combine the rice, 1/2 cup of the water, and a pinch of the salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let stand covered for 5 minutes. Done when water is absorbed.
In a small bowl, whisk together the soy sauce, honey, cornstarch, rice vinegar, and the remaining 3 1/2 tbsp of water until the cornstarch is fully dissolved.
Toss the beef with a pinch of the salt and the black pepper. Heat half the oil in a 12-inch skillet over high heat. Add the beef in a single layer and sear without moving for 2 minutes. Toss and cook 1 minute more until browned. Remove beef from the pan. Done when browned and cooked through, 145°F.
Heat the remaining oil in the same skillet over medium-high heat. Add the broccoli, a pinch of salt, and a splash of water. Cover and steam for 2 minutes. Uncover and cook 1 minute more until the water evaporates. Done when broccoli is tender-bright.
Add the garlic and ginger to the skillet and sauté for 1 minute. Give the sauce mixture a final stir and pour it into the pan. Return the beef to the skillet and toss everything constantly for 1 to 2 minutes until the sauce is glossy and thickened. Done when sauce is glossy and coats everything, 165°F.

Nutrition

Ingredients

Instructions

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