Sautéed Garlic-Ginger Beef with Broccoli and White Rice

Rinse 2.75 cups of dry white rice under cold water until the water runs clear.

In a medium saucepan, combine the rinsed white rice, 5.5 cups of water, and a pinch of salt. Bring to a boil over high heat, then reduce the heat to low, cover with a tight-fitting lid, and simmer for 15 minutes. Remove from heat and let rest, covered, for 5 minutes before fluffing with a fork.

While the rice cooks, slice 1050 grams of raw flank steak across the grain into thin, bite-sized strips. Chop 600 grams of raw broccoli into bite-sized florets.

In a small bowl, whisk together 1/2 cup of soy sauce, 1 tablespoon of garlic powder, and 1 tablespoon of ginger powder until fully combined.

Heat 2 tablespoons of vegetable oil in a large skillet or wok over high heat. Add the sliced flank steak in a single layer and sear without moving for 2 minutes to get a nice brown crust. Stir-fry for another 2 minutes until the beef is mostly browned.

Add 600 grams of broccoli florets to the skillet with the beef. Sauté for 3 to 4 minutes, stirring frequently, until the broccoli is bright green and tender-crisp.

Pour the soy sauce, garlic, and ginger mixture over the beef and broccoli. Toss immediately to coat all ingredients evenly and cook for 1 to 2 minutes until the sauce is hot and slightly thickened.

Divide the cooked white rice among 6 bowls and top with the sautéed garlic-ginger beef and broccoli.