Velvety beef and charred broccoli in a glossy sauce over rice

$2.16/serving$2.22at the cheapest of your stores this week · 8 ingredients on sale

Ingredients

• steak400 g
• jasmine rice1 cup
• broccoli1 ea
• garlic3 cloves
• ginger1 thumb
• soy sauce3 tbsp
• oyster sauce2 tbsp
• corn starch4 tsp
• white sugar1 tsp

Method

1Start the rice

• •Rinse the rice in a fine mesh sieve until the water runs clear.
• •Combine the rice with 1¼ cups salted water in a pot and bring to a boil.
• •Cover, reduce the heat to low, and cook 15 minutes until the grains are tender.
• •Let the rice rest, covered.

2Velvet the beef

• •Meanwhile, thinly slice the beef against the grain.
• •Toss the beef with 2 tsp of the cornstarch, 1 tbsp of the soy sauce and 1 tbsp water.
• •Let the beef rest for 10 minutes to tenderize.

3Prep

• •Cut the broccoli into bite size florets.
• •Mince the garlic and ginger.
• •In a bowl, stir together the remaining soy sauce, the oyster sauce, sugar, the remaining 2 tsp of cornstarch and ⅓ cup water to make the sauce.

4Stir-fry

• •Heat 1 tbsp oil in a wok over high heat until smoking.
• •Add the beef in one layer and sear undisturbed 1 minute.
• •Stir-fry 1 minute more until just browned but still pink inside.
• •Remove the beef to a plate.
• •Add another 1 tbsp oil and the broccoli to the wok with 3 tbsp water.
• •Cover and steam 90 seconds.
• •Uncover and stir-fry until the broccoli is charred at the edges.
• •Add the garlic and ginger and stir-fry 30 seconds until fragrant.
• •Return the beef to the wok.
• •Stir the sauce and pour it in.
• •Toss 1 minute until the sauce is thick and glossy.

5Plate

• •Fluff the rice into bowls.
• •Top with the beef and broccoli and spoon the sauce over.