Beef and Broccoli Bowl

Ingredients

Instructions

1. 1

   PREP THE BEEF: Slice the flank steak against the grain (this is crucial for tenderness) into thin strips about 1/4-inch thick and 2-3 inches long. Pat completely dry with paper towels - wet meat steams instead of searing.

2. 2

   MAKE THE SAUCE: In a small bowl, whisk together tamari, brown sugar, sesame oil, minced garlic, grated ginger, and cornstarch until smooth. The cornstarch will settle, so give it a stir right before using.

3. 3

   COOK THE BEEF: Heat a wok or large skillet over high heat until smoking (this is important - high heat prevents steaming). Add vegetable oil and swirl to coat. Add beef in a single layer - work in batches if needed to avoid crowding. Let it sear undisturbed for 1 minute, then stir-fry 1-2 more minutes until browned but still slightly pink inside. Transfer to a plate.

4. 4

   COOK THE BROCCOLI: Add a splash more oil to the wok if needed. Add broccoli florets and stir-fry for 2 minutes. Add 2-3 tablespoons water and cover for 1-2 minutes to steam until bright green and crisp-tender - you want some crunch left. The broccoli should be vibrant green with a few charred spots.

5. 5

   COMBINE AND SAUCE: Return the beef and any accumulated juices to the wok. Give the sauce a stir (the cornstarch settles) and pour it over everything. Toss constantly for 1-2 minutes until the sauce thickens and coats the beef and broccoli in a glossy glaze.

6. 6

   SERVE: Divide hot jasmine rice among bowls. Spoon the beef and broccoli over the rice, making sure to get plenty of sauce. Garnish with sesame seeds and sliced green onions if desired. Serve immediately while the beef is tender and the broccoli is still crisp.