Beef Stir-Fry with Broccoli and Brown Rice

Instructions

1. 1In a medium saucepan, combine the 1.5 cups of brown rice with 3 cups of water. Bring the water to a boil over high heat, then reduce the heat to low, cover the saucepan with a tight-fitting lid, and simmer for 40-45 minutes, or until all the water is absorbed and the rice is tender. Keep the cooked rice warm.
2. 2While the brown rice cooks, slice the about 450 g of beef sirloin into thin strips, approximately 0.635 cm thick. Mince the 2 cloves of garlic.
3. 3In a small bowl, whisk together the 0.25 cup of soy sauce, 2 tbsp of honey, 1 tbsp of sesame oil, the 1 tbsp of ginger, and the minced 2 cloves of garlic until well combined.
4. 4In a separate small bowl, whisk together the 1 tbsp of cornstarch and 2 tbsp of water until the mixture is completely smooth and no lumps remain, forming a slurry.
5. 5Heat a 30.48 cm skillet or wok over high heat until it is very hot and a drop of water evaporates instantly upon contact, which typically takes 3-5 minutes. Add the sliced about 450 g of beef sirloin to the hot skillet and stir-fry for 2-3 minutes, turning frequently, until the beef is browned on all sides and reaches an internal temperature of 63°C.
6. 6Add the 4 cups of broccoli florets to the skillet with the cooked beef. Continue to stir-fry for an additional 3-4 minutes, until the broccoli is tender-crisp and vibrant green.
7. 7Pour the prepared soy sauce mixture over the beef and broccoli in the skillet. Bring the mixture to a gentle simmer over medium-high heat. Slowly whisk in the cornstarch slurry, stirring constantly, and continue to cook for 1-2 minutes until the sauce has visibly thickened and evenly coats the beef and broccoli.
8. 8Serve the beef and broccoli stir-fry immediately, spooning it over the warm, cooked 1.5 cups of brown rice.

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