Beef and Broccoli with Garlic Sauce

Name: Beef and Broccoli with Garlic Sauce
Cook time: 14 min
Yield: 4 servings
Ingredients: 180 g jasmine rice uncooked; 360 ml water for rice; 30 ml soy sauce divided; 30 ml oyster sauce for sauce; 12 g light brown sugar packed; 6 g cornstarch divided; 90 ml water for sauce; 5 ml sesame oil for sauce; 15 ml rice vinegar for sauce; 3 count garlic cloves minced, divided; 10 g fresh ginger finely grated; 2 g fine salt divided; 0.5 g black pepper divided; 450 g flank steak thinly sliced across the grain; 30 ml soy sauce divided; 6 g cornstarch divided; 2 g fine salt divided; 0.5 g black pepper divided; 2 count garlic cloves minced, divided; 20 ml neutral oil divided; 10 ml neutral oil divided; 450 g broccoli florets cut into bite-size florets; 60 ml water for steaming the broccoli; 2 count scallions thinly sliced for garnish

Thinly sliced beef is quickly seared, then tossed with broccoli in a garlic-soy sauce and served over rice. The sauce coats the beef and vegetables without turning heavy, and the broccoli stays crisp-tender.

By Julienne

Cook time: 14 minutes

Servings: 4

Ingredients

180 g jasmine rice uncooked
360 ml water for rice
30 ml soy sauce divided
30 ml oyster sauce for sauce
12 g light brown sugar packed
6 g cornstarch divided
90 ml water for sauce
5 ml sesame oil for sauce
15 ml rice vinegar for sauce
3 count garlic cloves minced, divided
10 g fresh ginger finely grated
2 g fine salt divided
0.5 g black pepper divided
450 g flank steak thinly sliced across the grain
30 ml soy sauce divided
6 g cornstarch divided
2 g fine salt divided
0.5 g black pepper divided
2 count garlic cloves minced, divided
20 ml neutral oil divided
10 ml neutral oil divided
450 g broccoli florets cut into bite-size florets
60 ml water for steaming the broccoli
2 count scallions thinly sliced for garnish

Instructions

Rinse the rice until the water runs less cloudy. Combine the rice and 360 ml water in a medium saucepan, bring to a boil, cover, reduce to low, and cook until the water is absorbed and the rice is tender, 12 to 14 minutes. Remove from the heat and rest covered for 5 minutes. Rice is tender and fluffy; no liquid remains in the pot.
While the rice cooks, stir together 30 ml soy sauce, oyster sauce, brown sugar, 6 g cornstarch, 90 ml water, sesame oil, rice vinegar, 3 minced garlic cloves, grated ginger, 2 g salt, and 0.5 g black pepper in a small bowl until smooth. Sauce is fully combined and the cornstarch is dissolved with no visible lumps.
Toss the beef with the remaining 30 ml soy sauce, remaining 6 g cornstarch, remaining 2 g salt, remaining 0.5 g black pepper, and 2 minced garlic cloves. Let it stand for 5 minutes while you heat the pan. Beef looks lightly coated and slightly glossy.
Heat 20 ml vegetable oil in a large skillet or wok over high heat until shimmering. Add the beef in a single layer and sear, stirring only as needed, until browned and just cooked through, 2 to 3 minutes. Transfer the beef to a plate. Beef is browned on the edges and no longer red on the surface.
Add the remaining 10 ml vegetable oil to the same pan. Add the broccoli and stir-fry for 2 minutes, then add 60 ml water and cover for 1 minute. Uncover and continue cooking until the broccoli is bright green and crisp-tender. Broccoli is vivid green and easily pierced with a knife tip but still firm.
Return the beef and any juices to the pan, pour in the sauce, and toss for 1 to 2 minutes until the sauce thickens and coats everything. If using scallions, add them now and toss briefly. Serve immediately over the rice. Sauce clings to the beef and broccoli in a glossy layer; rice is hot and ready.