Ingredients:

  • 1 cup (185g) long-grain brown rice
  • 2 cups (480ml) water
  • ½ tsp (3g) salt
  • 1/3 cup (80ml) reduced-sodium soy sauce
  • 1 tbsp (15ml) honey
  • 1 tsp (5g) fresh ginger, grated
  • 2 cloves (10g) garlic, minced
  • 1 tsp (5g) cornstarch
  • 1 lb (450g) lean sirloin steak, thinly sliced against the grain
  • 3 cups (300g) broccoli florets, bite-sized
  • 1 tbsp (15ml) avocado oil
  • 2 green onions (20g), sliced
  • 1 tsp (5g) toasted sesame seeds

Instructions:

  1. Rinse 1 cup (185g) long-grain brown rice under cold water until the water runs clear. Combine rice, 2 cups (480ml) water, and ½ tsp (3g) salt in a rice cooker or saucepan. Bring to a boil, then reduce to a simmer, cover, and cook until fluffy.
  2. In a small bowl, whisk together 1/3 cup (80ml) reduced-sodium soy sauce, 1 tbsp (15ml) honey, 1 tsp (5g) grated ginger, 2 cloves (10g) minced garlic, and 1 tsp (5g) cornstarch until the cornstarch is fully dissolved.
  3. Heat 1 tbsp (15ml) avocado oil in a wok or large skillet over high heat until it shimmers. Add 1 lb (450g) sliced sirloin steak in a single layer; sear undisturbed for 2 minutes, then stir and cook for another 2 minutes until browned and reaching an internal temperature of 145°F (63°C). Remove beef from the pan and set aside on a plate to rest for 3 minutes.
  4. In the same pan, add 3 cups (300g) broccoli florets and a splash of water. Stir-fry for 2–3 minutes until the broccoli is bright green and tender-crisp.
  5. Return the rested beef to the pan and pour the prepared glaze over the mixture. Toss constantly for 1–2 minutes until the sauce thickens into a glossy coating.
  6. Spoon brown rice into bowls and top with the beef and broccoli mixture. Garnish with 2 sliced green onions (20g) and 1 tsp (5g) toasted sesame seeds.