Broccoli Beef with Jasmine Rice

Broccoli Beef

Servings: 6 | Prep & Cook: 30 minutes

Ingredients

• 1.5 lbs flank steak, sliced into ¼-inch strips
• 3 Tbsp cornstarch
• 6 cups broccoli florets
• 3 Tbsp avocado oil, divided

For the Sauce: - ¾ cup low-sodium soy sauce - ¾ cup water - ¾ tsp rice vinegar - 1½ tsp toasted sesame seed oil - ⅓ cup (packed) brown sugar - 4½ Tbsp cornstarch - 1 Tbsp grated fresh ginger - 6 cloves garlic, minced

Directions

1. Toss sliced beef with 3 Tbsp cornstarch until evenly coated.
2. Heat 1 Tbsp oil in a large skillet over medium-high heat.
3. Cook beef in batches until browned, about 2-3 minutes per side. Remove and set aside.
4. In the same pan, add remaining 1 Tbsp oil.
5. Add broccoli and cook until bright green and tender-crisp, about 4-5 minutes. Remove and set aside.
6. In a bowl, whisk together soy sauce, water, rice vinegar, cornstarch, sesame oil, and brown sugar.
7. Add ginger and garlic to the empty pan and cook until fragrant, about 1 minute.
8. Pour in the sauce mixture, bring to a simmer, and cook until thickened, about 1-2 minutes.
9. Return beef and broccoli to the pan with the sauce.
10. Toss everything together until well coated and heated through, about 2 minutes.

Jasmine Rice

• 3 cups jasmine rice, rinsed
• 4½ cups water
• 1 tsp salt

Rinse rice until water runs clear. Combine with water and salt. Bring to a boil, reduce to low, cover and simmer 15 minutes. Rest 5 minutes, fluff with fork.

Prep Tips

• Prep all sauce ingredients before starting — cooking goes fast
• Slice steak against the grain for tenderness
• Cook rice first so it's ready when the beef is done