Delicious and hearty, this meal is qwik to prepare and provides plenty of nutrition and fuel.
Beef & Broccoli
Ingredients
- 3 cups white jasmine rice
- ¼ cup cornstarch
- ½ cup liquid aminos
- 1½ cup water
- 2 tbsp sesame oil
- 2 tbsp rice wine vinegar
- ¼ cup brown sugar
- 2 tbsp minced garlic
- 2 tbsp minced fresh ginger
- 1½ lb (680g) skirt steak cut into thin strips
- 6 cups broccoli florets
- 3 tbsp vegetable oil
- 3 tbsp sliced scallions to garnish
- 1 tbsp sesame seeds to garnish
Instructions
- To make the rice, in a large pot, combine the rice with 6 cups water.Bring to a boil over high heat. When boiling, cover, reduce the heat to low, and cook for 15 minutes or until the water is absorbed. When the water is absorbed, remove from the heat, fluff the rice with a fork, and keep covered until ready to serve.
- Meanwhile, in a large bowl, whisk together the cornstarch, liquid aminos, water, sesame oil, rice wine vinegar, and brown sugar. Add the garlic, ginger, steak, and broccoli, and toss until the broccoli and steak are fully coated. Let sit for 5 minutes.
- In a large skillet, heat the vegetable oil over high heat for 3 minutes.Pour the contents of the bowl into the skillet, and stir. (The sauce might stick to the bottom of the skillet at this point, but just keep stirring.) Cook for 7 minutes or until the beef is cooked through. Add 1 cup water to the skillet for the last minute of cooking to deglaze the pan. Serve over rice, and garnish with the scallions and sesame seeds.
Coburn, Emma (2021) Runner’s Kitchen Penguin Random House
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