Beef and broccoli

Ingredients

• 1 1/2 cups jasmine rice
• 1 lb flank steak, thinly sliced against the grain
• 1 tbsp cornstarch, divided
• 1/4 cup soy sauce, divided
• 2 tbsp oyster sauce
• 1 tbsp brown sugar
• 1 tsp toasted sesame oil
• 3 tbsp vegetable oil, divided
• 1 large head broccoli, cut into florets
• 3 cloves garlic, minced
• 1 tbsp grated fresh ginger

Steps

1. Cook the rice according to the package directions.
2. Toss the beef with 2 tsp of the cornstarch and 1 tbsp of the soy sauce. Wash your hands and the cutting board.
3. In a small bowl, stir the remaining soy sauce and cornstarch with the oyster sauce, brown sugar, sesame oil and 1/2 cup of water.
4. Heat 1 tbsp of the oil in a wok or large skillet over medium-high heat. Add the broccoli and 1/4 cup of water, cover and steam for 3 minutes, until bright green.
5. Move the broccoli to a plate.
6. Heat the rest of the oil over high heat. Sear the beef in two batches, about 2 minutes per side, until browned and 145 °F inside.
7. Move the beef to a clean plate and let it rest for 3 minutes.
8. Add the garlic and ginger to the pan and stir for 30 seconds. Pour in the sauce and simmer for 1 minute, until thick.
9. Return the beef and broccoli and toss to coat. Serve over the rice.