Beef & Broccoli Rice Bowl
This classic Chinese-American dish is much faster and easier than you may think, and it's a great way to get some vegetables into your diet!
- 1 Tablespoon cornstarch
- 1 pound flank steak (cut into thin 1-inch pieces)
- ½ cup low sodium soy sauce
- 3 Tablespoons light brown sugar (packed)
- 1 Tablespoon garlic (minced )
- 2 teaspoons fresh ginger (grated )
- 2 Tablespoons vegetable oil (divided)
- 4 cups small broccoli florets
- ½ cup white onions (sliced )
- 2 cups Japanese sticky rice (cooked)
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In a small bowl, whisk together the cornstarch with the soy sauce, brown sugar, garlic and ginger. Set the sauce aside.
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Heat a large wok or skillet over high heat. Add 1 tablespoon vegetable oil and heat until it begins to smoke. Add the beef and cook until completely browned, stirring frequently, about 3-4 minutes. Add the remaining oil and them the broccoli and onions. Cook for 2-3 minutes, stirring frequently, until the broccoli is vibrant green and slightly tender.
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Add the sauce and reduce the heat to medium. Cook for one minute after sauce boils. Remove from heat and serve over cooked rice.
Chef J. - The Culinary Evangelist 
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