Name: Beef and broccoli stir-fry
Prep time: 25 min
Cook time: 5 min
Total time: 30 min
Yield: 1 serving
Ingredients: 1/4 cup white rice; 2/3 cup water; 5 oz beef flank steak, thinly sliced against the grain; 5 oz broccoli florets, cut into bite-size pieces; 2 cloves garlic, minced; 1 tbsp fresh ginger, grated; 1 1/2 tbsp low-sodium soy sauce; 3/4 tsp honey; 1 tsp cornstarch; 1 tsp canola oil; 1/4 tsp salt; 1/2 tsp black pepper; 3/4 tsp rice vinegar

Instructions

Prep 25 min · Cook 5 min

In a small saucepan, combine the rice, part of the water, and a pinch of salt. Bring to a boil over high heat, then reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let rest, covered, for 5 minutes. Done when tender and water absorbed.
In a small bowl, whisk together the soy sauce, honey, cornstarch, rice vinegar, and the remaining water until the cornstarch is completely dissolved.
Season the sliced beef with the remaining 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 cook without moving for 2 minutes. Flip and cook for 1 minute more until browned and opaque. Done when browned and opaque, 145°F.
Remove the beef from the skillet and set aside. Add the remaining oil to the same skillet 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 any remaining water has evaporated.
Add the garlic and ginger to the skillet, stirring for 1 minute until fragrant. Give the sauce a final whisk and pour it into the skillet. Return the beef and its juices to the pan.
Stir the beef and broccoli constantly for 1 to 2 minutes until the sauce is glossy, thickened, and coats everything evenly. Serve immediately over the cooked rice. Done when sauce is glossy and thickened.

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Ingredients

Instructions

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