Beef and Broccoli

Ingredients

• 1 1/2 lb (680 g) flank or sirloin steak, thinly sliced
• 1 lb (454 g) broccoli florets
• 1 1/2 cups (280 g) dry rice
• 1/4 cup (60 ml) low-sodium soy sauce
• 2 tbsp honey or brown sugar
• 1 tbsp avocado oil; 1 tbsp cornstarch; 3 cloves garlic; ginger

How to make it

1. Prep everythingStart the 1 1/2 cups (280 g) dry rice using the package directions. Slice the 1 1/2 lb (680 g) steak against the grain (across the lines in the meat) into strips about 1/4 inch (6 mm) thick; it slices easier if chilled in the freezer 15 minutes first. Mince the 3 garlic cloves and grate the ginger.
2. Coat and mix sauceToss the steak with half the cornstarch (1 1/2 tsp) until lightly dusted. In a small bowl, whisk the 1/4 cup (60 ml) soy sauce, 2 tbsp honey or brown sugar, garlic, ginger, the remaining 1 1/2 tsp cornstarch and 1/2 cup (120 ml) water until no lumps remain.
3. Steam the broccoliPut the 1 lb (454 g) broccoli florets in a microwave-safe bowl with 2 tbsp water, cover with a plate and microwave 3 minutes, or steam on the stove 3 minutes. It is ready when bright green and just tender, still with some crunch.
4. Sear the steakHeat half the 1 tbsp avocado oil in a large 12-inch (30 cm) skillet or wok over high heat until it just starts to smoke. Add half the steak in a single layer and sear (cook hard without moving it) 1 to 2 minutes, until browned, then flip briefly and remove. Repeat with the remaining oil and steak, and do not crowd the pan.
5. Thicken the sauceReturn all the steak to the pan, then add the broccoli. Stir the sauce again (the cornstarch settles) and pour it in. Toss over high heat about 1 minute, until the sauce bubbles, thickens and turns glossy and the steak is cooked through, at least 145°F (63°C).
6. Serve and storeSpoon over the rice and serve hot. Store in sealed containers in the fridge up to 4 days. Reheat in the microwave 1 to 2 minutes, adding a splash of water to loosen the sauce.