Beef & broccoli rice skillet

Ingredients

Base quantities for 4 people. DinnerRoster resizes them to your household when you build a roster.

• Flank steak1 1/4 lb
• Broccoli florets1 lb
• Quick-cooking brown rice1 1/2 cups
• Gluten-free low-sodium tamari1/4 cup
• Honey2 tbsp
• Garlic3 cloves
• Fresh ginger1 tbsp
• Cornstarch1 tbsp
• Olive oil1 1/2 tbsp
• Scallions4

How dinner comes together

1. 1

   Start the quick brown rice according to the package directions. Slice the steak very thinly across the grain.

2. 2

   Whisk the tamari, honey, cornstarch and 1/2 cup water in the small bowl. Mince the garlic, grate the ginger, slice the scallions and season the beef with black pepper.

3. 3

   Place the broccoli in the skillet with 2 tablespoons water, cover and steam until bright green but still crisp, 2–3 minutes; transfer it to a plate.

4. 4

   Heat the oil over high heat. Sear the beef in two uncrowded batches, leaving each batch undisturbed for the first minute so it browns; cook the strips to 145°F.

5. 5

   Return all the beef to the pan with the garlic and ginger. Stir the sauce again, pour it in and cook until it turns glossy.

6. 6

   Fold in the broccoli just until coated and hot. Rest the beef for 3 minutes off the heat, then serve over the rice with the scallions.

Estimated nutrition

Per serving. Values can vary with brands and substitutions and are not medical guidance.

Allergens

Based on the recipe as written. Always check packaged-product labels and cross-contact warnings for your household.

• Soy

Equipment

• Large skillet or wok
• Medium saucepan
• Small bowl