15-Minute Beef and Broccoli
10min
5min
1
926
Chef's Note
For the most tender beef, freeze it for 15 minutes before slicing - this makes it easier to cut super thin. You can also substitute pre-cut beef strips to save even more time.
Tags
Ingredients
8 oz flank steak
2 cups broccoli florets
1 cup jasmine rice
2 cloves garlic
1 tsp ginger
3 tbsp low-sodium soy sauce
1 tbsp brown sugar
1 tsp cornstarch
2 tbsp vegetable oil
1/4 cup water
1 stalk green onion
Instructions
- 1
Cook 1 cup of jasmine rice according to package instructions.
- 2
Slice 8 oz of flank steak against the grain into thin strips.
- 3
In a small bowl, mix 3 tbsp of low-sodium soy sauce, 1 tbsp of brown sugar, 1 tsp of cornstarch, and 1/4 cup of water. Set aside.
- 4
Heat 1 tbsp of vegetable oil in a large skillet or wok over high heat.
- 5
Add the beef strips and cook for 2-3 minutes until browned. Remove from pan and set aside.
- 6
In the same pan, add 1 tbsp of vegetable oil. Add 2 minced garlic cloves and 1 tsp of grated ginger, stir for 30 seconds.
- 7
Add 2 cups of broccoli florets and stir-fry for 2 minutes until bright green but still crisp.
- 8
Return the beef to the pan, pour in the sauce mixture, and stir until the sauce thickens, about 1 minute.
- 9
Serve over the cooked rice and garnish with sliced green onion.
Nutrition Information (per serving)
926
76g
83g
32g
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