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

Instructions

Prep 15 min · Cook 10 min

In a small saucepan, combine the rice, the rice cooking water, and half the salt. Bring to a boil over high heat, then cover and reduce heat to the lowest setting. Simmer for 15 minutes. Turn off the heat and let it rest covered for 5 minutes.
In a small bowl, whisk together the soy sauce, honey, cornstarch, rice vinegar, and the stir-fry water until the starch is dissolved.
Heat a 12-inch skillet over high heat with half the oil. Season the beef with the remaining salt. When the oil shimmers, add the beef in a single layer. Sear without moving for 2 minutes, then flip and cook 1 minute more until browned. Transfer beef to a plate. Done when browned, 145°F.
Wipe out the skillet and add the remaining oil over medium-high heat. Add the broccoli and a tablespoon of water. Cover and steam for 2 minutes. Remove the lid and stir in the garlic and ginger, cooking for 1 minute until fragrant.
Return the beef and any juices to the skillet. Pour in the sauce mixture. Toss constantly for 1 minute until the sauce becomes glossy and thick enough to coat everything. Serve immediately over the rice.

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Ingredients

Instructions

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