One-Pan Ginger-Soy Beef and Broccoli Rice

On a clean cutting board, pat 11 oz flank steak dry with paper towels and slice against the grain into 1/4-inch thick strips.

Wash 2 cups of broccoli and cut into bite-sized florets; peel and mince 1 tbsp of fresh ginger, peel and mince 4 cloves of garlic, and thinly slice 2 stalks of green onions.

Rinse 1 cup of raw white rice in a fine-mesh sieve under cold water until the water runs clear to remove excess starch.

Heat 1.5 tbsp of vegetable oil in a large deep skillet with a tight-fitting lid over medium-high heat.

Add the 11 oz of steak strips to the skillet in a single layer and sear for 5 minutes until deeply browned; remove the steak from the pan and set aside on a plate.

In the same skillet, add the 1 tbsp minced ginger and 4 cloves minced garlic; sauté for 1 minute until fragrant, being careful not to burn the garlic.

Add the 1 cup of rinsed white rice to the skillet and stir for 1 minute to lightly toast the grains in the remaining oil and beef drippings.

Pour in 2 cups of beef broth, 4 tbsp of soy sauce, and 1 tbsp of honey; stir well, scraping the bottom of the pan to release any flavorful browned bits.

Bring the liquid to a boil, then reduce the heat to low, cover with the lid, and simmer for 12 minutes.

Quickly lift the lid and scatter the 2 cups of broccoli florets over the rice; replace the lid immediately and steam for 6 minutes until the broccoli is tender-crisp and the rice has absorbed the liquid.

Return the seared steak strips to the pan along with the 2 sliced green onions; gently toss everything together for 2 minutes to heat the beef through and serve.