Beef and broccoli
Tender beef and bright broccoli in a glossy garlic ginger sauce, faster and better than takeout.
- 25 min total
- 20 min hands-on
- Follow-a-recipe easy
- Serves 2
- About $7.84 a serving
- 960 calories
- Good the next day
- Dairy-free
Dolly says: Make the full amount. It’s just as good for lunch the next day.
Ingredients
For 2 servings.
- 1 cup jasmine rice
- 1 lb flank steak, thinly sliced across the grain
- 3 cloves garlic, minced
- 1 head broccoli, cut into small florets
- 2 stalks green onions, sliced (optional)
From your pantry
- 1¼ cups water
- ½ tsp salt
- 4 tsp cornstarch, divided
- ¼ cup soy sauce, divided
- 2 tbsp brown sugar
- ½ tsp ground ginger
- 2 tbsp vegetable oil
Each serving has about 960 calories, 62 g protein, 106 g carbs and 31 g fat, and costs about $7.84 at typical US grocery prices. Both are estimates from what the recipe uses.
Missing something?
- No jasmine rice? Long-grain white rice or basmati rice works.
- No flank steak? Skirt steak works.
- No broccoli? Frozen broccoli works.
- No green onions? Chives work.
Steps
Tap an underlined word for a quick explanation.
the rice in a strainer under cold water until the water runs mostly clear.
Rinse. Rinsing means running cold water over rice or canned beans in a strainer while you swish them around. It washes off loose starch and can liquid, so rice cooks up fluffy and beans taste clean.
How you’ll know: The water running out goes from cloudy to mostly clear; it doesn’t have to be perfect.
Put the rice, 1¼ cups water and the salt in a medium and on high.
Saucepan. A saucepan is a pot with tall, straight sides and one long handle. It’s for things that need depth, like rice, sauces or a few boiled eggs.
How you’ll know: The food fills it about halfway, leaving room to bubble without spilling over.
Bring to a boil. It means heating a liquid on high until it’s fully boiling before you move on. A lid on the pot gets it there faster, which makes it a good moment to chop something.
How you’ll know: Big bubbles break all over the surface, and they keep coming when you lift the lid.
High heat
Stir once, cover, turn the heat to low and cook 15 minutes. Then move it off the heat and leave the lid on.
Low heatTimer: 15 min
Dolly’s tip: Set the timer and leave it. The rice needs nothing from you while you cook the beef.the steak across the grain into thin strips about ¼ inch thick, then them with 2 teaspoons cornstarch and 1 tablespoon soy sauce.
Slice. Slicing means cutting food into flat pieces of about the same thickness. Even slices cook evenly, so none are raw while others burn.
How you’ll know: Lay a few side by side: they’re close to the same thickness from one end to the other.
Toss. Tossing means gently lifting and turning food so everything gets coated, like pasta in sauce or vegetables in oil. It coats every piece evenly without mashing anything.
How you’ll know: Every piece looks glossy or evenly coated, with no dry spots hiding underneath.
Dolly’s tip: Find the lines running along the steak and cut across them. That’s what makes flank tender instead of chewy.In a measuring cup, stir together the rest of the soy sauce and cornstarch, the brown sugar, garlic, ginger and ⅓ cup water.
Put the broccoli and ¼ cup water in a large , cover, and over medium-high for 3 minutes, until bright green. Tip it onto a plate.
Skillet. A skillet is a frying pan: wide and flat with low, sloped sides. The shape lets steam escape, so food browns instead of stewing.
How you’ll know: It’s the pan you’d fry an egg in, and a 10 or 12 inch one handles most recipes.
Steam. Steaming means cooking food over or in a little simmering water with a lid on to trap the steam. It cooks gently and keeps vegetables bright and tender.
How you’ll know: The color turns vivid, and a fork goes in with just a little resistance.
Medium-high heatTimer: 3 min
Wipe the dry, add the oil, and heat over high until it . Add the beef in one layer and leave it 1 minute to .
Skillet. A skillet is a frying pan: wide and flat with low, sloped sides. The shape lets steam escape, so food browns instead of stewing.
How you’ll know: It’s the pan you’d fry an egg in, and a 10 or 12 inch one handles most recipes.
Shimmering oil. Oil shimmers when it’s hot enough to cook: its surface looks rippled and wavy, like heat over a road. That’s your cue to add the food, just before the oil would start to smoke.
How you’ll know: The oil looks wavy and runs thin like water when you tilt the pan, with no smoke yet.
Sear. Searing means cooking the outside of meat or fish in a hot pan, without moving it, until a deep brown crust forms. The crust is packed with flavor, and it only forms on a dry surface.
How you’ll know: It sizzles loudly the moment it goes in, and it lets go of the pan on its own when the crust is ready.
High heatTimer: 1 min
Dolly’s tip: If it won’t fit in one layer, cook it in two batches. Crowded beef turns gray instead of brown.1 to 2 minutes more, until outside with no red left.
Stir-fry. Stir-frying means cooking small pieces fast over high heat in a little oil, stirring almost constantly. It moves quickly, so have everything chopped and ready before the pan gets hot.
How you’ll know: It sizzles loudly the whole time, and the vegetables turn bright and tender-crisp in minutes.
Brown. Browning means cooking until the outside turns brown, which is where a lot of savory flavor comes from. Give food room and time without stirring, or it steams and stays gray.
How you’ll know: The food looks brown rather than gray, and the kitchen smells toasty and savory.
High heatTimer: 1 min 30 sec
Food safety: Steak, pork chops and other whole cuts are safe at 145°F in the middle, then let them rest for 3 minutes before cutting.
Stir the sauce, pour it in with the broccoli, and stir about 1 minute, until the sauce bubbles and turns thick and glossy.
High heatTimer: 1 min
Dolly’s tip: Cornstarch sinks to the bottom of the cup, so stir the sauce right before it goes in.Fluff the rice and spoon the beef and broccoli over it, with green onions on top.
Plan this in Dollop, and get the grocery list
Dollop puts this dinner on a night that suits your week, lists only what you still need to buy, and walks you through each step while you cook.
