Beef and Broccoli

Ingredients · for 4 (scales to your household)

• 1 lb Flank steak* $16.33
• 2 Tbsp Olive oil $0.36
• 1 lb Broccoli* ((cut into 6 cups of florets)) $2.55
• 2 tsp Sesame seeds $0.12
• 1 tsp Ginger (grated (loosely packed)) $0.02
• 2 tsp Garlic (grated (from 3 cloves)) $0.03
• 1/2 cup Hot water $0.00
• 6 Tbsp Low sodium soy sauce ((or GF Tamari)) $0.32
• 3 Tbsp Packed light brown sugar $0.16
• 1 1/2 Tbsp Corn starch $0.12
• 1/4 tsp Black pepper $0.03
• 2 Tbsp Sesame oil $0.95

Per-ingredient cost is the amount this recipe uses at the lowest Canadian price we have on file; the per-serving total above adds the range up to the dearest price and for buying whole packages.

Method

1. Prep: Start cooking white rice first so it's ready when the stir fry is done. Cover and freeze steak 30 minutes for easier slicing, then thinly slice against the grain.
2. Make the Sauce: Combine all stir fry sauce ingredients in a bowl, stir well to dissolve the sugar, and set aside.
3. Cook Broccoli: Place a large skillet over medium heat and add 1 Tbsp oil. Add broccoli florets and sauté 4-5 minutes, partially covered with lid, stirring or tossing several times until broccoli is bright green and crisp-tender then remove from pan. Tip: If you prefer softer broccoli, add 2 Tbsp water before covering with the lid and it will steam cook the broccoli.
4. Cook Beef: Increase heat to high heat and add 1 Tbsp oil. Add beef in a single layer and sauté 2 minutes per side or just until cooked through. Quickly pull out a piece to test for doneness.
5. Add the sauce, reduce heat to medium/low and simmer 3-4 minutes. It will thicken. Add broccoli and stir to combine. Stir in 1-2 Tbsp water to thin the sauce if desired. Serve over white rice.

Per serving