Name: Beef and broccoli stir-fry
Prep time: 20 min
Cook time: 15 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 jasmine rice; 1/2 cup water; 1 tbsp low-sodium soy sauce; 1/2 tsp honey; 2 cloves garlic, minced; 1 tbsp ginger, grated; 1 tsp cornstarch; 1 tsp canola oil; 1/4 tsp salt; 3/4 tsp rice vinegar

Instructions

Prep 20 min · Cook 15 min

In a small saucepan, combine the rice, 1/3 cup of the water, and half the salt. Bring to a boil, then reduce to a simmer, cover, and cook for 15 minutes. Remove from the heat and let rest, covered, for 5 minutes.
In a small bowl, whisk together the soy sauce, honey, cornstarch, rice vinegar, and the remaining 3 tbsp of water until the starch is fully dissolved.
In a 12-inch skillet, add the broccoli and a splash of water with the remaining salt. Cover and steam over medium-high heat for 4 minutes until bright green and tender-crisp. Remove broccoli to a plate and wipe out the skillet.
Heat the oil in the skillet over high heat until shimmering. Add the beef in a single layer and sear without moving for 2 minutes. Flip and cook for 1 minute more until browned. Done when browned and opaque, 145°F.
Push the beef to the edges of the skillet. Add the minced garlic and grated ginger to the center and cook for 20 seconds until fragrant, then toss with the beef.
Give the sauce a quick whisk to recombine. Add the broccoli and sauce to the skillet. Toss everything together for 1 minute until the sauce bubbles, thickens, and coats the beef and broccoli. Serve over the rice.

Nutrition

Ingredients

Instructions

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