Ingredients
Scale
- 1 lb flank steak or top sirloin, thinly sliced against the grain
- 4 cups broccoli florets, cut into bite-sized pieces
- 2 cups cooked jasmine or basmati rice
- 1/4 cup low-sodium soy sauce (or coconut aminos)
- 2 tablespoons honey or maple syrup
- 1 tablespoon fresh ginger, minced
- 3 cloves garlic, minced
- 1 tablespoon cornstarch
- 1 tablespoon sesame oil
- 2 tablespoons water
- Optional garnish: Sesame seeds and sliced green onions
Instructions
- Start by cooking your rice according to the package instructions so it is ready for assembly. While the rice simmers, slice the beef into thin strips, ensuring you cut against the grain for maximum tenderness. In a small bowl, whisk together the soy sauce, honey, minced ginger, and garlic. In a separate tiny bowl, mix the cornstarch with two tablespoons of water to create a smooth slurry. Set both the sauce and the slurry aside.
- Heat the sesame oil in a large skillet or wok over medium-high heat. Add the beef strips in a single layer and sear until browned, which should take about 2-3 minutes per side. Remove the beef from the pan and set it aside. In the same skillet, add the broccoli florets with a splash of water. Cover the pan with a lid for 2 minutes to steam the broccoli until it is bright green and crisp-tender. Pour the teriyaki sauce mixture over the broccoli, then stir in the cornstarch slurry. Let the sauce bubble and thicken for about 1 minute.
- Return the cooked beef to the skillet and toss everything together until the meat and broccoli are thoroughly coated in the glossy sauce. To serve, divide the cooked rice among four bowls. Top each bowl with a generous portion of the beef and broccoli mixture. Garnish with sesame seeds and fresh green onions for an extra pop of flavor and texture. Serve immediately while hot.
- Cook Time: 30 minutes