Name: Beef and broccoli with jasmine rice
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 1 serving
Ingredients: 1/4 cup jasmine rice; 2/3 cup water; 3.5 oz beef flank steak, sliced against the grain into thin strips; 5 oz broccoli, cut into small florets; 2 cloves garlic, minced; 2 tsp ginger, grated; 1 tbsp low-sodium soy sauce; 1 tsp sesame oil; 1 tsp canola oil; 1 tsp cornstarch; 1/4 tsp salt; 1/2 tsp black pepper; 1/2 tsp rice vinegar

Instructions

Prep 20 min · Cook 15 min

Rinse the rice in a fine-mesh sieve. In a small pot, combine the rice, half the water, and a pinch of the salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let it rest covered for 5 minutes.
In a small bowl, whisk together the soy sauce, sesame oil, cornstarch, rice vinegar, and the remaining water until the cornstarch is completely dissolved.
Season the beef strips with the remaining salt and the black pepper. Heat the canola oil in a 12-inch skillet over medium-high heat. Add the beef in a single layer and cook for 2 minutes without moving. Flip and cook for 1 minute more until browned. Transfer the beef to a plate. Done when browned but still slightly pink in the center, 145°F.
In the same skillet, add the broccoli florets and 1 tablespoon of water. Cover with a lid and steam for 3 minutes until vibrant and tender-crisp.
Remove the lid and add the garlic and ginger, stirring for 1 minute. Re-whisk the sauce and pour it into the skillet. Return the beef and its juices to the pan. Cook for 1 to 2 minutes, tossing constantly, until the sauce bubbles and thickens. Done when sauce is glossy and coats the beef.
Fluff the rice with a fork and serve the beef and broccoli over it. To meal prep, let the dish cool completely before sealing in an airtight container; store in the fridge for up to 4 days and reheat with a splash of water.

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Ingredients

Instructions

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