Takeout-style beef and broccoli with a glossy savoury sauce, made with lean flank steak. Slice the beef thin and against the grain and it stays tender.
Rinse the rice and cook it in 480 ml (2 cups) of water: bring to a boil over high heat, cover, simmer on low for 15 minutes and rest 5 minutes.
Slice the flank steak thinly across the grain, about 5 mm (1/4 inch). Partly freezing it for 15 minutes makes slicing easier. Toss with half the cornstarch and 1 tbsp of the soy sauce.
Whisk the remaining soy sauce, hoisin, brown sugar, remaining cornstarch and 120 ml (1/2 cup) of water.
Put the broccoli in a wok or large skillet with 3 tbsp of water over medium-high heat, cover and steam for 3 minutes until bright green. Tip out and wipe the pan dry.
Heat the oil in the pan over high heat until it starts to smoke.
Sear the beef in two batches in a single layer for 1 to 2 minutes per batch, until browned outside. Strips this thin reach 63°C (145°F) inside as soon as they are browned.
Return all the beef, add the ginger and garlic and stir for 30 seconds. Add the broccoli and the sauce and toss for 1 to 2 minutes until thick and glossy.
Serve over the rice and sprinkle with sesame seeds.
Tips
Freeze the steak for 20 minutes first; it slices much thinner.
Swaps
Gluten-free: tamari, and skip the hoisin or use a gluten-free one.
Photo: Joy, Wikimedia Commons, CC BY 2.0
45 min
40 min
25 min
25 min