Ingredients:

  • 1 lb sirloin steak, thinly sliced against the grain
  • 4 tbsp reduced-sodium soy sauce
  • 1 tsp cornstarch
  • 1 tsp toasted sesame oil
  • 1/4 tsp white pepper
  • 1 tbsp honey
  • 1 tsp rice vinegar
  • 1 tsp freshly grated ginger
  • 2 cloves garlic, minced
  • 3 cups cold, day-old jasmine rice
  • 3 cups broccoli florets, cut into bite-sized pieces
  • 2 tbsp avocado oil
  • 2 large eggs, lightly beaten
  • 3 stalks green onions, sliced
  • 1 tsp toasted sesame seeds

Instructions:

  1. In a medium bowl, combine the sliced sirloin, 1 tbsp of the reduced-sodium soy sauce, cornstarch, sesame oil, and white pepper; toss to coat and let rest for 10 minutes.
  2. Whisk together the remaining 3 tbsp reduced-sodium soy sauce, honey, rice vinegar, grated ginger, and minced garlic in a small bowl; set aside.
  3. Break up the cold jasmine rice with a fork to remove any clumps.
  4. Heat 1 tbsp avocado oil in a wok over medium-high heat until shimmering.
  5. Add the beef in a single layer and sear without moving for 2 minutes to develop a crust, then stir-fry for another 2 minutes until the internal temperature reaches 145°F (63°C); transfer beef to a plate and let rest for 3 minutes.
  6. In the same pan, add the remaining 1 tbsp avocado oil and stir-fry the broccoli for 3-4 minutes until bright green and slightly charred but still crisp.
  7. Push the broccoli to the sides of the pan, pour the beaten eggs into the center, and scramble quickly until just set.
  8. Add the cold rice to the pan, increase heat to high, and toss everything together for 3 minutes until grains are toasted and separate.
  9. Pour the savory sauce around the hot edges of the pan to caramelize, then stir it thoroughly through the rice and beef.
  10. Fold in the sliced green onions and remove from heat immediately; garnish with toasted sesame seeds.