Ingredients
1 c. white rice
1 lb. flank steak, cut into 1/4" strips
3 tbsp. cornstarch, divided
2 cloves garlic, grated
piece ginger, peeled and grated
2 tbsp. sugar
1/4 c. low-sodium soy sauce
Freshly ground black pepper
2 tbsp. peanut oil
1 head broccoli, cut into florets
4 green onions, chopped
Preparation
Step 1Cook rice according to package instructions. Meanwhile, rinse and dry meat with a paper towel to remove any moisture. In a medium bowl, mix meat with 2 tablespoons cornstarch until well coated.Step 2In a large pot fitted with a steamer basket, add 1" of water. Bring to a boil and add broccoli, then cover and steam until tender, 4 to 5 minutes.Step 3In a small jar, combine garlic, ginger, sugar, soy sauce and remaining tablespoon cornstarch, then season with pepper and shake well. Step 4In a cast iron skillet over medium-high heat, heat peanut oil. When oil is hot and almost smoking add meat in a single layer and cook until browed, 4 to 5 minutes total. (Cook meat in batches to prevent steaming in an overcrowded pan.) Transfer meat to a plate. Shake jar of sauce well and pour into skillet; let simmer, 2 to 3 minutes. Add beef and broccoli back to skillet to warm through, and make sure everything is well coated. Serve over steamed rice and garnish with green onions.
