Name: Beef and Broccoli
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4 servings
Ingredients: 1/2 cup warm/hot water; 1/4 cup low sodium soy sauce; 3 tablespoons packed light brown sugar; 2 garlic cloves, minced; rounded tablespoon corn starch; 1 tablespoon sesame oil; 1/2 teaspoon sriracha; 1/2 teaspoon ground ginger (or 1 teaspoon freshly grated ginger); 1 pound flank or skirt steak, thinly sliced against grain; 4 cups small broccoli florets (about 1 head; 1 1/2 cups jasmine or white rice; 1 chopped green onion; 1–2 tablespoons canola/vegetable; 1 tablespoon sesame seeds for garnish; ground pepper, to taste

Instructions

Combine all sauce ingredients in a small bowl starting with the water and sugar first. Whisk to combine. Set aside. Sauce can be made ahead and stored in the fridge.
Thinly slice flank steak into 1/4 inch thick strips against the grain. This part is very important for tenderness. Cut strips into 2-inch bite-sized pieces.
Cook rice according to the directions on the package.
Meanwhile, bring skillet to medium heat. Add 1/2 cup water and broccoli. Cook broccoli, tossing occasionally until just starting to tenderize, about 5 minutes. The water helps steam the broccoli and prevents burning. If the water evaporates, add a splash more. Broccoli should not be raw but still a little snappy.
Transfer broccoli to a bowl and add oil to the skillet. Add steak in a single layer and season liberally with pepper. Cook for about 1-2 minutes per side or until no longer pink.
Add sauce to the skillet and bring to a simmer. As soon as it bubbles, reduce heat to low and let thicken, about 1-2 minutes. Add broccoli and toss with the steak until everything is coated. if sauce gets too thick add a little warm water. Top with green onion and sesame seeds. Serve over white rice.

Sauce

Main