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Lunch recipe · from the recipe book

Ginger Garlic Flank Steak with Broccoli and Carrots

Tender seared flank steak and crisp-tender broccoli and carrots in a glossy ginger-garlic sauce over fluffy white rice.

Ginger Garlic Flank Steak with Broccoli and Carrots

Ingredients

  • 1¼ cups220 gLong-grain white rice, dryrinsed
  • 2 cups500 gWater
  • 1 lb450 gFlank steaksliced thinly against the grain
  • 2 tbsp16 gCornstarch
  • 3 tbsp45 gLow-sodium soy sauce
  • 5 cups florets450 gBroccolicut into bite-size florets
  • 4 medium240 gCarrotsthinly sliced on the diagonal
  • 3½ tbsp grated20 gFresh gingerpeeled and minced
  • 5 cloves15 gGarlicminced
  • 2⅛ tsp15 gHoney
  • 1 tbsp15 gApple cider vinegar
  • 2 tbsp28 gCanola oil
  • 1¾ tsp8 gToasted sesame oil
  • ½ tsp1 gCrushed red pepper
  • 2 medium30 gGreen onionsthinly sliced
  • 2¾ tsp8 gSesame seedstoasted

Steps

  1. Start the rice: bring the rice and 400 g of the water to a boil in a saucepan, cover, reduce the heat to low and simmer 15 minutes, then rest off the heat 10 minutes.
  2. While the rice cooks, toss the beef with half the cornstarch and one third of the soy sauce in a bowl; set aside.
  3. Make the sauce: whisk the remaining two thirds of the soy sauce, the remaining half of the cornstarch, the honey, the cider vinegar, the toasted sesame oil, the red pepper flakes and 60 g of the water in a small bowl.
  4. Heat half the canola oil in a large skillet over high heat. Sear the beef in a single layer 1 to 2 minutes per side until browned and it reaches 145°F (63°C); transfer to a plate and let rest 3 minutes.
  5. Add the remaining half of the canola oil to the skillet, then the carrot; stir-fry 2 minutes.
  6. Add the broccoli and the remaining 40 g of water, cover and steam 2 minutes until bright green and crisp-tender.
  7. Uncover, push the vegetables aside and stir the ginger and garlic in the open space for 30 seconds until fragrant.
  8. Return the beef with its juices, stir the sauce and pour it in; toss 1 minute until glossy and thickened.
  9. Fluff the rice and divide among 4 bowls, top with the stir-fry and sprinkle with the green onion and sesame seeds.

Contains: Gluten, Soy, Sesame.

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Saved in the Every Helping recipe book on October 24, 2026.

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