Name: Sesame beef and vegetable stir-fry
Prep time: 20 min
Cook time: 5 min
Total time: 25 min
Yield: 1 serving
Ingredients: 5 oz beef top sirloin steak, thinly sliced against the grain; 1/4 cup jasmine rice; 2/3 cup water; 3 oz broccoli florets, cut into bite-size pieces; 1/2 red bell pepper, thinly sliced; 1 tsp canola oil; 1 tbsp low sodium soy sauce; 1/2 tsp sesame oil; 3/4 tsp rice vinegar; 2 cloves garlic, minced; 1 1/2 tsp fresh ginger, grated; 1 tsp cornstarch; 1/4 tsp salt

Instructions

Prep 20 min · Cook 5 min

In a small pot, combine the rice, a pinch of salt, and a quarter cup of the water. Bring to a boil, then cover and reduce heat to low. Simmer for 15 minutes. Remove from heat and let rest covered for 5 minutes.
While the rice cooks, whisk together the soy sauce, sesame oil, rice vinegar, ginger, garlic, cornstarch, and 3 tablespoons of the remaining water in a small bowl until the cornstarch is dissolved.
Heat half the canola oil in a large nonstick skillet over high heat. Add the sliced steak in a single layer and sear without moving for 2 minutes. Flip and cook for 1 minute more until browned and cooked through. Transfer the beef to a plate. Done when browned and opaque, 145°F.
Wipe out the skillet and add the remaining oil. Add the broccoli and 2 tablespoons of the remaining water. Cover and steam for 2 minutes. Uncover, add the bell peppers, and stir-fry for 2 minutes more until the water has evaporated and the vegetables are tender-crisp.
Return the beef and any juices to the skillet. Give the sauce a quick stir and pour it over the beef and vegetables. Toss for 1 minute until the sauce bubbles and becomes thick and glossy. Serve the stir-fry over the steamed rice.

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Ingredients

Instructions

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