Name: Beef and broccoli stir-fry
Prep time: 25 min
Cook time: 10 min
Total time: 35 min
Yield: 1 serving
Ingredients: 5 oz beef flank steak, thinly sliced against the grain; 6 oz broccoli, cut into small florets; 1/4 cup long-grain white rice; 2/3 cup water; 1 tsp canola oil; 2 cloves garlic, minced; 1 1/2 tsp fresh ginger, grated; 1 tbsp low-sodium soy sauce; 1/2 tsp sesame oil; 1 tsp cornstarch; 1/4 tsp salt

Instructions

Prep 25 min · Cook 10 min

In a small saucepan, combine the rice, part 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.
While the rice cooks, whisk the soy sauce, sesame oil, cornstarch, and the remaining water in a small bowl until the cornstarch is dissolved.
Pat the beef slices very dry and season with the remaining salt. Heat half the canola oil in a 12-inch skillet over high heat. Add the beef in a single layer and cook undisturbed for 2 minutes. Flip and cook for 1 minute more until browned. Transfer to a plate. Done when browned and opaque, 145°F.
Wipe out the skillet and add the remaining oil over medium-high heat. Add the broccoli and 2 tablespoons of water. Cover and steam for 3 minutes until tender-crisp. Uncover and cook for 1 minute until the water evaporates.
Add the garlic and ginger to the skillet and sauté for 1 minute. Return the beef and its juices to the pan. Give the sauce a quick restir and pour it in. Toss everything for 2 minutes until the sauce is glossy and thick. Serve over the rice.

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Instructions

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