Ginger Beef and Broccoli
Thin-sliced flank steak and crisp broccoli in a glossy soy-ginger sauce. Faster than takeout once the rice is going.
Ingredients
- 1½ cups jasmine rice rinsed
- 2¼ cups water
- 1¼ lb flank steak sliced thin across the grain
- 1 tbsp cornstarch
- ¼ cup soy sauce
- 2 tbsp brown sugar
- ½ cup chicken broth
- 3 tbsp vegetable oil
- 1 lb broccoli florets bite-size
- 3 cloves garlic minced
- 1 tbsp fresh ginger grated
- 1 tsp toasted sesame oil
- 3 scallions sliced
- 1 tbsp sesame seeds
Steps
Bring 1½ cups jasmine rice and 2¼ cups water to a boil. Cover, turn the heat to low, and cook until tender. Keep covered off the heat.
Toss 1¼ lb flank steak with 1½ tsp cornstarch and 1 tbsp soy sauce. In a small bowl, whisk the rest of the soy sauce (3 tbsp soy sauce) with 2 tbsp brown sugar, ½ cup chicken broth, and the remaining cornstarch (1½ tsp cornstarch).
Heat 1 tbsp vegetable oil in a large skillet or wok over high heat. Add 1 lb broccoli florets and a splash of water, cover, and steam until bright green, then move to a plate.
Add 1 tbsp vegetable oil and half the beef in a single layer. Sear without stirring until browned, then flip briefly and move to the plate. Repeat with the remaining oil (1 tbsp vegetable oil) and beef.
Lower the heat to medium, add 3 cloves garlic and 1 tbsp fresh ginger, and stir for 30 seconds. Whisk the sauce, pour it in, and simmer until glossy.
Return the beef and broccoli, toss to coat, and drizzle with 1 tsp toasted sesame oil. Serve over rice with 3 scallions and 1 tbsp sesame seeds.
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