Ingredients
| Ingredient | Amount |
|---|---|
| Flank steak | 1 lb |
| Broccoli | 1 lb |
| White rice | 2 cup |
| Soy sauce | 1/3 cup |
| Garlic | 3 cloves |
| Fresh ginger | 1 |
| Cornstarch | 2 tbsp |
Amounts are for 4 servings. Use the dinner planner to scale a whole week and build one grocery list.
Method
- Cook the rice per its package. Thinly slice the flank steak against the grain and toss with 1 tbsp cornstarch and 1 tbsp of the soy sauce.
- Stir the sauce together: the remaining soy sauce, 1 tbsp cornstarch, 1/2 cup water, the minced garlic, and about 1 tbsp grated ginger.
- Cut the broccoli into florets. Get a large skillet or wok very hot with a little oil and sear the beef in a single layer, 1–2 minutes a side, then set it aside.
- Add the broccoli and a splash of water, cover, and steam-fry 3–4 minutes. Return the beef, pour in the sauce, and toss until it thickens and turns glossy, about 1 minute. Serve over the rice.
Adapted from
My simplified version leans on a published recipe I trust. I haven't reworked it into a tested original like the bread — so here's the source, with credit where it's due.
Chinese Beef and Broccoli
RecipeTin Eats (Nagi)
The reference for the cornstarch-velveted beef and the stir-fry sauce ratio.