Sticky Beef, Broccoli and Rice

Course: Main Course

Cuisine: American, American-Chinese

Prep Time: 8

Cook Time: 22

Total Time: 30

Servings: servings

Calories: 655kcal

Author: Emily

A Superfast and delicious sticky beef, broccoli, and rice meal that you can make any night of the week!

Print Recipe

Equipment

cast-iron pan or large skillet
Instant Pot or Rice Cooker
2 large mixing bowls

Ingredients

1 pound steak
2 cups broccoli, cut into small pieces (about 1 medium head of broccoli)
¼ cup cornstarch
¼ cup canola or vegetable oil
2 teaspoon fresh ginger, minced
3-4 cloves garlic, minced
⅓ cup soy sauce
⅓ cup water
⅓ cup brown sugar
2-4 teaspoon ground chili paste (I used Sambal Oelek)
4-5 green onions, green parts cut into strips (scallions)
2 tablespoon toasted sesame seeds
1½ cups jasmine rice, rinsed
1½ cups water

Instructions

Sticky Beef and Broccoli

Slice the steak into thin strips, as evenly sized as possible. Place them in a plastic bag with the cornstarch and cover all of the pieces. Allow the steak to rest while you are prepping the ingredients.
Add the canola oil to a cast-iron pan or large skillet over medium-high heat and allow it to heat up. Place the steak in the pan making sure each piece has room around it (this will probably take 2 rounds). Cook for about a minute, flip and cook for another minute on the other side. Remove the steak and place it in a bowl.
Add the broccoli to the same pan and coat with the remaining oil. Fry for about 2 minutes, remove it from the pan and place it in the bowl with the steak.
Add the ginger, garlic, soy sauce, water, brown sugar, and chile paste to the pan. Stir everything together and allow it to come to a boil. Put the steak and broccoli back into the pan and coat with the sauce.
Turn off the heat and stir in the green onions. Serve on top of the rice and sprinkle with the toasted sesame seeds. Enjoy!

Jasmine Rice (Instant Pot)

Rinse the rice until the water runs clear. Add both the rice and water to the Instant Pot, put on the lid, and close the steam valve. Set to pressure cook high for 7 minutes. Once the cooking is done, allow the steam to naturally release for 10 minutes and then carefully manually release the rest. Remove the lid, fluff with a fork, and serve.
If you don't have an Instant Pot, you can also prepare the rice on the stovetop or in the microwave according to the directions on the package.

Notes

Slice the steak thinly against the grain. This shortens the muscle fibers and is the key to tender, not chewy, beef in this dish.
For easier, more even slices, pop the steak in the freezer for about 30 minutes before cutting. It firms up just enough to make thin slicing much simpler.
Coating the steak in cornstarch is an important step, don't skip it. It forms a protective layer that helps keep the juices in, prevents overcooking in the high heat, and keeps the meat tender.
Cook the steak in batches if needed so you don't overcrowd the pan. Overcrowding will steam the meat instead of searing it.
You can substitute avocado oil for the canola oil if you prefer, you'll use it for both the steak and the broccoli, so feel free to use slightly less than the ¼ cup called for if you'd like to cut back further.
Not gluten-free as written, since regular soy sauce contains gluten. Substitute tamari or coconut aminos for a gluten-free version.
Sirloin can be used in place of flank steak, just be sure to slice it thinly against the grain the same way.
Feel free to add bell peppers, carrots, or snap peas along with the broccoli for extra color and nutrition. Add them at the same time as the broccoli so everything cooks evenly.
This recipe doubles easily for a larger family or for meal prepping.
If you don't have an Instant Pot, prepare the rice on the stovetop or in the microwave according to the package directions.
Store leftovers in an airtight container in the fridge for up to 4 days. Reheat gently on the stovetop or in the microwave until warmed through.

Nutrition