Beef and Broccoli Stir-Fry

Slice the beef while the rice cooks, and keep the pan very hot. Crowding the skillet steams the meat. Cook the beef in two batches if your pan is smaller than 12 inches.

Ingredients

Check off ingredients as you get them ready. Adjust servings using the control beside the recipe. Amounts that start with a whole number scale with the serving size. Fractions such as 1/2 cup stay as written, so adjust those by eye.

• 1 lb flank or sirloin steak, sliced thin against the grain
• 4 cups broccoli florets
• 2 tbsp neutral oil
• 3 cloves garlic, minced
• 1 tbsp grated fresh ginger
• 1/3 cup low-sodium soy sauce
• 1/3 cup water
• 1 tbsp cornstarch
• 1 tbsp honey
• Cooked rice, to serve

How to make it

1. Stir the soy sauce, water, cornstarch, and honey together and set the sauce aside.
2. Heat 1 tablespoon of oil in a large skillet over high heat. Sear the beef in a single layer for 1 to 2 minutes, until browned. Transfer it to a plate.
3. Add the remaining oil and the broccoli. Stir-fry for 3 minutes. Add a splash of water, cover, and cook 2 minutes, until the broccoli is bright and crisp-tender.
4. Add the garlic and ginger and stir for 30 seconds.
5. Return the beef to the pan, pour in the sauce, and cook 1 minute, until the sauce is glossy. The beef should be hot and no longer raw.
6. Serve over rice.

Substitutions

• Tamari can replace soy sauce for a gluten-free version. Check the label.
• Snow peas or green beans can replace half of the broccoli.
• Chicken breast, sliced thin and cooked to 165°F (74°C), can replace the beef.

Storage

Refrigerate for up to 3 days. Reheat in a skillet with a spoon of water until steaming, 165°F (74°C).

Make it part of your week

Save this recipe in the weekly planner so the grocery list is ready before you shop.