Beef and Broccoli Stir-Fry with Rice

Ingredients

• White rice

  Long-grain, regular, raw, enriched

  1 ½ cup or 278g

• Butter

  Unsalted

  1 tbsp or 14g

• Water

  Plain, clean water

  2 ¼ cup or 533g

• Salt

  Table

  ½ tsp or 3g

• Water

  Plain, clean water

  1 tbsp or 15g

• Water

  Plain, clean water

  ¼ cup or 59g

• Soy sauce

  Regular sodium, Shoyu

  2 tbsp or 32g

• Cornstarch

  1 ½ tsp or 4g

• Baking soda

  Leavening agents

  ¼ tsp or 1g

• Beef flank

  Steak, separable lean and fat, trimmed to 0" fat, all grades, raw

  16 oz or 454g

• Hoisin sauce

  Ready-to-serve

  ¼ cup or 64g

• Garlic Chili Sauce

  Shangrila

  ⅔ tbsp or 11g

• Vegetable oil

  Natreon canola, high stability, non trans, high oleic (70%)

  1 tbsp or 14g

• Broccoli

  Flower clusters, raw

  6 cup flowerets or 426g

• Garlic

  Raw

  4 clove or 12g

Directions

1. Put rice in a fine-mesh strainer and rinse under cold running water to remove excess starch, stirring occasionally with your fingers until water runs clear, about 1 minute.
2. Melt butter in large saucepan over medium heat. Add rice and cook, stirring constantly, until grains start to look slightly clear on ends, 1–3 minutes. Stir in water and salt, and bring to a simmer. Reduce heat to low, and cover and cook until water is absorbed, 16–18 minutes. Remove from heat and let sit for 10 minutes.
3. Cornstarch mixture: in a medium bowl, whisk together water for sauce, soy sauce, cornstarch, and baking soda until combined.
4. Add sliced beef to mixture, stir to coat, and allow to sit 15 minutes.
5. In a second bowl, whisk together hoisin, chili-garlic sauce, and remaining water.
6. Heat oil over medium-high until hot but not smoking. Add beef to skillet and cook, stirring occasionally, until beef is lightly browned on all sides, 2–4 minutes. Transfer beef to a large plate.
7. Add hoisin mixture, broccoli, and garlic to skillet. Cook, stirring occasionally, until sauce is thickened and broccoli is tender, about 5 minutes.
8. Stir beef and juices from plate back into skillet and cook for 1 minute more. Serve over rice.