Beef and Broccoli Stir-Fry with Rice

· 30 min · Beef · high-protein

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Ingredients

• 8 oz Lean sirloin steak, thinly sliced across the grain
• 8 oz Broccoli florets, cut into bite-size pieces
• 3/4 cup Long-grain white rice
• 2 tbsp Low-sodium soy sauce
• 3/4 tbsp Cornstarch
• 3/4 tbsp Honey
• 2 cloves Garlic, finely minced
• 3/4 tsp Fresh ginger, finely grated
• 3/4 tbsp Neutral oil
• 1/4 cup, divided Water

Method (tap to check — screen stays awake)

1. Rinse 1 cup rice in a fine-mesh strainer and cook it according to the package directions, usually about 15 minutes; it is ready when the grains are tender and the liquid is absorbed.
2. Slice the sirloin thinly across the grain and cut the broccoli into bite-size florets so they cook quickly.
3. In a small bowl, whisk the soy sauce, cornstarch, honey, and 1/4 cup water until the cornstarch is fully dissolved.
4. Heat the neutral oil in a large skillet over high heat for about 1 minute, until shimmering; if the pan smokes, lift it off the heat briefly.
5. Add the steak in a single layer and cook for 2-3 minutes, turning once, until browned on the outside; cook in two batches if the pan is crowded.
6. Transfer the steak to a plate, add the broccoli and remaining 1/4 cup water, then cover and cook over medium-high heat for 4-5 minutes, until bright green and easily pierced with a fork.
7. Stir in the garlic and ginger and cook for 30 seconds over medium heat, until fragrant but not browned.
8. Pour in the sauce mixture and scrape the skillet bottom with a wooden spoon; simmer over medium heat for 1-2 minutes, stirring, until the sauce thickens and looks glossy.
9. Return the steak and any plate juices to the skillet and stir over low heat for 1 minute, until hot; serve over the rice.

Auto-generated recipe; nutrition figures are estimates. Verify allergens on every ingredient label before cooking.

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