Beef and Broccoli
Thin-sliced sirloin and crisp-tender broccoli are tossed in a glossy sauce of soy, garlic, ginger, brown sugar, and cornstarch. Serve over steamed rice for a quick weeknight dinner.
Prep: 15 min · Cook: 12 min · Yield: 4 · Method: Stovetop
Ingredients
- 1.25 pounds beef sirloin
- 5 cups broccoli florets
- 0.5 cup low-sodium soy sauce
- 0.5 cup water
- 2 tablespoons cornstarch
- 2 tablespoons brown sugar
- 3 cloves garlic
- 1 tablespoon fresh ginger
- 2 tablespoons canola oil
- 4 cups cooked white rice
Cooking instructions
- Slice the sirloin against the grain into 1/8-inch-thick strips. Whisk the soy sauce, water, cornstarch, brown sugar, garlic, and ginger in a bowl until smooth. (about 5 min)
- Heat 1 tablespoon of the oil in a large skillet or wok over high heat. Add the broccoli and stir-fry until bright green and crisp-tender, 3 to 4 minutes. Transfer it to a plate. (about 4 min) — High heat
- Add the remaining 1 tablespoon oil. Arrange the beef in a single layer, working in batches if needed, and stir-fry until browned and just cooked through, 2 to 3 minutes per batch. Beef should reach 145°F for medium-rare or 160°F for medium, measured with an instant-read thermometer. (about 5 min) — High heat
- Return the broccoli to the skillet and pour in the sauce. Stir constantly until the sauce boils, thickens, and coats the beef and broccoli, about 2 minutes. Serve immediately over cooked white rice. (about 3 min) — High heat