By Sasha Gordanier
Rinse the jasmine rice under cold water until the water runs clear. Place the rice in a medium saucepan with 2 cups of water and a pinch of salt. Bring to a boil over high heat, then reduce to a simmer, cover, and cook for 15 minutes or until the water is absorbed and the rice is tender. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork before serving.
While the rice is cooking, prepare the stir-fry. Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat.
Add the thinly sliced steak to the hot pan. Stir-fry for about 2-3 minutes, or until the beef is browned on both sides. Remove the beef from the pan and set aside.
In the same pan, add the remaining 1 tablespoon of vegetable oil. Add the minced garlic and sauté for about 30 seconds until fragrant.
Add the sliced carrot to the pan and stir-fry for about 2 minutes.
Add the broccoli florets and continue to stir-fry for another 3 minutes or until the vegetables are tender-crisp.
Return the beef to the pan. Add the low-sodium soy sauce, oyster sauce, and sesame oil. Stir well to combine, ensuring the sauce coats all the ingredients.
Season with salt and pepper to taste. Stir-fry for an additional 2 minutes or until everything is heated through.
Serve the stir-fry over the cooked jasmine rice. Enjoy your Beef & Broccoli Stir-Fry with Jasmine Rice!
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This Main Course Asian Beef Stir-Fry recipe is ready in 30 minutes and features lean flank or sirloin steak, thinly sliced, broccoli florets, small carrot, sliced and other delicious ingredients. Contains 470 calories total.
Rinse the jasmine rice under cold water until the water runs clear. Place the rice in a medium saucepan with 2 cups of water and a pinch of salt. Bring to a boil over high heat, then reduce to a simmer, cover, and cook for 15 minutes or until the water is absorbed and the rice is tender. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork before serving.
While the rice is cooking, prepare the stir-fry. Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat.
Add the thinly sliced steak to the hot pan. Stir-fry for about 2-3 minutes, or until the beef is browned on both sides. Remove the beef from the pan and set aside.
In the same pan, add the remaining 1 tablespoon of vegetable oil. Add the minced garlic and sauté for about 30 seconds until fragrant.
Add the sliced carrot to the pan and stir-fry for about 2 minutes.
Add the broccoli florets and continue to stir-fry for another 3 minutes or until the vegetables are tender-crisp.
Return the beef to the pan. Add the low-sodium soy sauce, oyster sauce, and sesame oil. Stir well to combine, ensuring the sauce coats all the ingredients.
Season with salt and pepper to taste. Stir-fry for an additional 2 minutes or until everything is heated through.
Serve the stir-fry over the cooked jasmine rice. Enjoy your Beef & Broccoli Stir-Fry with Jasmine Rice!
Calories per Serving: 470
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