Beef and Broccoli Stir-Fry with Instant Rice

In a small saucepan, bring 1 cup water to a boil. Stir in 1 cup instant white rice, cover with a lid, and remove from the heat. Let it stand for 5 minutes until the water is absorbed.

While the rice sits, slice 10 oz raw flank steak across the grain into thin strips. Season the beef strips lightly with a pinch of salt and black pepper.

Wash 2 cups raw broccoli florets and pat them dry. Peel and finely mince 2 garlic cloves.

Heat 1 tablespoon vegetable oil in a large skillet or wok over high heat until shimmering. Add the 10 oz sliced flank steak in a single layer and sear without moving for 90 seconds to develop a brown crust. Flip and cook for another 60 seconds until just browned.

Add the 2 cups broccoli florets and 2 tablespoons of water to the skillet. Cover immediately with a lid or large plate for 2 minutes to steam the broccoli until it turns bright green and slightly tender.

Remove the lid and add the 2 minced garlic cloves and 0.5 cup bottled stir-fry sauce to the pan. Toss everything together for 1 minute over medium-high heat until the sauce is bubbling and coats the beef and broccoli evenly.

Fluff the prepared rice with a fork and divide it between two plates. Top with the beef and broccoli mixture and serve immediately.