Name: Beef and broccoli stir-fry
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 1 serving
Ingredients: 6 oz beef flank steak, trimmed of fat and thinly sliced against the grain; 5 oz broccoli florets, cut into bite-sized pieces; 2 tbsp long-grain white rice; 1/2 cup water; 1 1/2 tbsp low-sodium soy sauce; 3/4 tsp honey; 2 tsp fresh ginger, minced; 2 cloves garlic, minced; 1 tsp avocado oil; 1 tsp cornstarch; 3/4 tsp rice vinegar; 1/4 tsp salt

Instructions

Prep 15 min · Cook 10 min

In a small pot, combine the rice, half the water, and a small pinch of the salt. Bring to a boil over high heat, then cover and reduce heat to low. Simmer for 15 minutes. Remove from heat and let rest covered.
In a small bowl, whisk together the soy sauce, honey, rice vinegar, cornstarch, and the remaining water until the cornstarch is completely dissolved.
Heat a 12-inch skillet over high heat with half the oil. Season the beef with the rest of the salt. Add the beef to the skillet in a single layer and sear without moving for 2 minutes. Flip and cook for 1 more minute until browned. Transfer beef to a plate. Done when browned and opaque, 145°F.
Wipe out the skillet and return to medium-high heat with the remaining oil. Add the broccoli and a tablespoon of water. Cover and steam for 3 minutes until the broccoli is bright green and just tender when pierced with a knife.
Push the broccoli to the edges of the pan. Add the minced ginger and garlic to the center and cook for 30 seconds until fragrant.
Give the sauce a quick stir to recombine the cornstarch. Return the beef and any juices to the skillet. Pour the sauce over the beef and broccoli and toss constantly for 1 minute until the sauce is glossy and thickened. Serve immediately over the rice.

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Instructions

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