Spicy Beef and Broccoli

Name: Spicy Beef and Broccoli
Cook time: 15 min
Yield: 4 servings
Ingredients: 300 g jasmine rice rinsed; 450 ml water for rice; 450 g flank steak thinly sliced across the grain; 15 ml soy sauce divided; 6 g cornstarch divided; 5 ml sesame oil divided; 2 g baking soda for beef marinade; 1 g black pepper divided; 30 ml soy sauce divided; 6 g cornstarch divided; 20 g chili garlic sauce or to taste; 18 g brown sugar packed; 15 ml rice vinegar for sauce; 120 ml water for sauce; 15 ml neutral oil divided; 15 ml neutral oil divided; 450 g broccoli florets cut into bite-size florets; 18 g garlic minced; 10 g fresh ginger finely grated; 30 g scallions thinly sliced; 10 ml sesame oil divided; 1 g black pepper divided; 6 g toasted sesame seeds for garnish

A weeknight beef-and-broccoli stir-fry with sliced beef, broccoli, ginger, garlic, and a chili-soy sauce over steamed rice. The beef is briefly marinated, then cooked in batches so it stays tender and the vegetables keep some bite.

By Julienne

Cook time: 15 minutes

Servings: 4

Ingredients

300 g jasmine rice rinsed
450 ml water for rice
450 g flank steak thinly sliced across the grain
15 ml soy sauce divided
6 g cornstarch divided
5 ml sesame oil divided
2 g baking soda for beef marinade
1 g black pepper divided
30 ml soy sauce divided
6 g cornstarch divided
20 g chili garlic sauce or to taste
18 g brown sugar packed
15 ml rice vinegar for sauce
120 ml water for sauce
15 ml neutral oil divided
15 ml neutral oil divided
450 g broccoli florets cut into bite-size florets
18 g garlic minced
10 g fresh ginger finely grated
30 g scallions thinly sliced
10 ml sesame oil divided
1 g black pepper divided
6 g toasted sesame seeds for garnish

Instructions

Cook the rice: combine the rinsed rice and 450 ml water in a medium saucepan, bring to a boil, cover, reduce to low, and simmer 15 minutes. Remove from heat and rest 5 minutes covered, then fluff. Rice is tender and the water is absorbed; grains separate when fluffed.
While the rice cooks, mix the beef with 15 ml soy sauce, 6 g cornstarch, 5 ml sesame oil, baking soda, and 1 g black pepper in a bowl. Let it stand 10 minutes while you prepare the sauce and vegetables. Beef looks lightly coated and glossy, not wet or pooled.
Stir together the remaining 30 ml soy sauce, remaining 6 g cornstarch, chili garlic sauce, brown sugar, rice vinegar, and 120 ml water in a small bowl. Keep it ready near the stove. Sauce is smooth and the sugar is dissolved.
Heat a wok or large skillet over high heat until very hot. Add 15 ml neutral oil, then sear the beef in a single layer for 1 to 2 minutes without moving it much. Stir-fry just until browned but still slightly underdone in the center, then transfer to a plate. Beef is browned on the outside and still tender, not fully cooked through.
Add the remaining 15 ml neutral oil to the hot pan. Add broccoli and stir-fry 2 minutes. Add garlic, ginger, and the sliced scallions, reserving a small pinch of scallion greens for garnish if desired, then cook 30 seconds until fragrant. Broccoli is bright green with browned spots at the edges and the aromatics smell fragrant, not burnt.
Stir the sauce again and pour it into the pan. Bring to a simmer, then cook 1 to 2 minutes until thickened and glossy. Return the beef and any juices to the pan, toss 30 to 60 seconds to coat, and finish with the remaining 10 ml sesame oil and the remaining 1 g black pepper. Sauce clings to the beef and broccoli in a shiny layer, and the beef is just cooked through.
Serve the beef and broccoli over the steamed rice. Sprinkle with the reserved scallion greens and the optional toasted sesame seeds. Plates are hot, rice is topped with saucy beef and broccoli, and the garnish is evenly scattered.