By Krista McCabe
Cook the jasmine rice: Rinse the rice under cold water until the water runs clear. In a medium saucepan, combine 1 1/2 cups of jasmine rice with 3 cups of water and 1/2 teaspoon of salt. Bring to a boil. Once boiling, reduce the heat to low, cover, and simmer for about 15 minutes or until all the water is absorbed. Remove from heat and let it sit, covered, for 10 minutes, then fluff with a fork.
Prepare the sauce: In a small bowl, mix together 2 tablespoons of soy sauce, 1 tablespoon of oyster sauce, 1 tablespoon of brown sugar or honey, and the cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons of water).
Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the steak slices in a single layer, cooking undisturbed for 1-2 minutes until browned, then stir-fry for another 1-2 minutes until almost cooked through. Season with 1/2 teaspoon of black pepper. Remove from skillet and set aside.
In the same skillet, add the remaining 1 tablespoon of vegetable oil. Stir-fry the minced garlic for about 30 seconds until fragrant. Add the broccoli florets and stir-fry for 3-5 minutes until they are tender-crisp.
Return the beef to the skillet with the broccoli. Pour the sauce over the beef and broccoli, stirring well to combine. Continue to cook for another 2-3 minutes until the sauce thickens and everything is well coated.
Finish the dish with a drizzle of sesame oil for added flavor. Serve the beef and broccoli over the cooked jasmine rice, and enjoy your meal.
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This Asian Dinner Main Course recipe is ready in 45 minutes and features flank steak, broccoli florets, jasmine rice and other delicious ingredients. Contains 500 calories total.
Cook the jasmine rice: Rinse the rice under cold water until the water runs clear. In a medium saucepan, combine 1 1/2 cups of jasmine rice with 3 cups of water and 1/2 teaspoon of salt. Bring to a boil. Once boiling, reduce the heat to low, cover, and simmer for about 15 minutes or until all the water is absorbed. Remove from heat and let it sit, covered, for 10 minutes, then fluff with a fork.
Prepare the sauce: In a small bowl, mix together 2 tablespoons of soy sauce, 1 tablespoon of oyster sauce, 1 tablespoon of brown sugar or honey, and the cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons of water).
Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the steak slices in a single layer, cooking undisturbed for 1-2 minutes until browned, then stir-fry for another 1-2 minutes until almost cooked through. Season with 1/2 teaspoon of black pepper. Remove from skillet and set aside.
In the same skillet, add the remaining 1 tablespoon of vegetable oil. Stir-fry the minced garlic for about 30 seconds until fragrant. Add the broccoli florets and stir-fry for 3-5 minutes until they are tender-crisp.
Return the beef to the skillet with the broccoli. Pour the sauce over the beef and broccoli, stirring well to combine. Continue to cook for another 2-3 minutes until the sauce thickens and everything is well coated.
Finish the dish with a drizzle of sesame oil for added flavor. Serve the beef and broccoli over the cooked jasmine rice, and enjoy your meal.
Calories per Serving: 500
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