Leftover Ginger-Soy Beef and Broccoli Rice

Prepare the ingredients by thinly slicing 9 oz of leftover flank steak against the grain into bite-sized strips.

Roughly chop 2 cups of leftover broccoli into smaller florets and wash 1 medium red bell pepper, removing the seeds and slicing it into thin 2-inch strips.

Peel and mince 3 cloves of garlic and 1 tbsp of fresh ginger. Finely slice 3 green onions, keeping the white and green parts separate.

In a small bowl, whisk together 3 tbsp of soy sauce, 1.5 tbsp of honey, and 1.5 tbsp of toasted sesame oil until the honey is fully dissolved.

Heat 1 tbsp of vegetable oil in a large skillet or wok over medium-high heat. Add the minced garlic, minced ginger, and the white parts of the green onions, sautéing for 1 minute until fragrant.

Add the sliced red bell pepper to the skillet and cook for 3 minutes, stirring frequently until slightly softened but still crisp.

Add 2.25 cups of leftover white rice to the pan, using a spatula to break up any large clumps. Sauté for 2-3 minutes until the rice begins to warm through and lightly toast.

Incorporate the sliced 9 oz flank steak and 2 cups of chopped broccoli into the pan. Toss constantly for 3 minutes to ensure the steak and broccoli are heated through without overcooking the meat.

Pour the soy-honey sauce over the rice mixture. Stir-fry for 2 minutes, ensuring everything is evenly coated and the sauce has thickened slightly into a glossy glaze.

Remove from heat and garnish with the green parts of the sliced onions. Season with black pepper if desired and serve immediately.