Beef and broccoli for two

Ingredients

Serves: 2

• ⅔ cup (160 mL) long-grain rice or 1⅓ cups (330 mL) leftover rice, reheated
• ¼ tsp (1 mL) black pepper
• 1 Tbsp (15 mL) brown sugar
• 1 Tbsp (15 mL) rice or sherry vinegar
• 1 Tbsp (15 mL) cornstarch
• 2 cloves garlic, minced or 2 tsp (10 mL) prepared garlic paste
• ½ lb (227 g) inside round or striploin steak
• 3 cups (750 mL) broccoli
• 1 Tbsp (15 mL) oil
• 2 Tbsp (30 mL) reduced-sodium soy sauce
• ¼ cup (60 mL) reduced-sodium beef broth
• 1 small red chili, sliced (optional)

Instructions

1. Cook rice according to package directions.
2. Combine pepper, brown sugar, vinegar, cornstarch and garlic in a medium bowl; set aside.
3. Cut steak across the grain into 1½-inch-thick strips and add to the marinade mixture. Mix steak and marinade well; you may need to rub it into the steak. Let marinate while you clean and cut broccoli into florets; set aside.
4. Heat oil in a large non-stick frying pan over medium-high heat. Add steak and marinade. Cook steak for about 2–3 minutes on each side. Add soy sauce and mix well before removing steak and sauce to a dish to rest.
5. Add broccoli to pan and stir-fry for 2–3 minutes. Add broth; bring it to a boil, then add steak and juices to the pan. Mix well to combine before serving hot with rice. Top with chopped red chili if desired.

• Substitution: You can substitute any fresh or frozen vegetable for the broccoli, and whatever protein you have on hand in place of the beef. Safe cook times will vary based on what you use.