One-Skillet Beef and Broccoli Stir-Fry over Jasmine Rice
Equipment
- Large Skillet
- Saucepan
Ingredients
- 1 pound flank steak, thinly sliced against the grain
- 4 cups broccoli florets
- 2 cups uncooked jasmine rice
- 3 tablespoons soy sauce
- 1/2 cup beef broth
- 2 tablespoons vegetable oil
- 2 cloves garlic, minced
- 1 tablespoon grated fresh ginger
- 1 tablespoon cornstarch
- 1 teaspoon sesame oil
Instructions
- Cook the jasmine rice according to package directions in a separate saucepan and set it aside.
- Heat 1 tablespoon of vegetable oil in a large skillet over medium-high heat. Add the sliced flank steak and cook for 2 to 3 minutes until it is no longer pink. Remove the beef from the skillet and set it aside.
- Add the remaining tablespoon of vegetable oil to the same skillet. Stir in the minced garlic and grated ginger, then cook for 30 seconds until fragrant. Add the broccoli florets and cook for 3 minutes, stirring often.
- Return the beef to the skillet. Stir together the soy sauce, beef broth, cornstarch, and sesame oil in a small bowl, then pour the mixture over the beef and broccoli. Cook for another 2 minutes, stirring until the sauce thickens and coats everything evenly.
- Spoon the cooked jasmine rice into bowls and top with the beef and broccoli stir-fry.
Notes
Slice the beef very thin before cooking so it stays tender in the short stir-fry time. If the sauce thickens too much, add a splash more beef broth to loosen it. Leftovers reheat well in a skillet over low heat with a little extra broth to refresh the sauce.
Course: Main Course
Cuisine: Asian
Equipment: Large Skillet, Saucepan
Cuisine: Asian
Equipment: Large Skillet, Saucepan