Skillet Beef and Broccoli

Steps

1. In a bowl, toss the sliced beef with the soy sauce, cornstarch and baking soda. Let it sit while you prep the rest; the baking soda keeps it tender.
2. In a measuring cup, whisk all the sauce ingredients until the cornstarch dissolves.
3. Put the broccoli and water in a 12-inch skillet, cover and steam over medium-high heat until bright green and just crisp-tender.
   ⏱ Steam broccoli: 3 min
4. Tip the broccoli onto a plate and wipe the skillet dry.
5. Heat 1 tablespoon oil in the skillet over high heat until it shimmers.
6. Add half the beef in a single layer and

   sear (how to sear)

   Sear Brown the outside of meat or fish fast in a very hot pan for a deep, flavorful crust. 1. Pat the meat dry with paper towels and salt it.2. Heat a heavy pan over medium-high to high heat until very hot, then add a thin layer of oil.3. Lay the meat in, away from you, and leave it alone.4. Turn it once it releases easily and is deep brown, then brown the other side.5. Sear in batches so the pieces don't touch. Done when: There is a deep brown crust and the meat lets go of the pan on its own. Searing doesn't cook it through; finish to a safe temperature. Safety: Hot oil spatters: dry the food first, lay it in the pan moving away from you, and keep a lid nearby. Never put water on an oil fire; slide the lid over it and turn off the heat. Turn on the fan; a hot pan smokes.How to sear meat and fish: mistakes to avoid

   without moving until

   browned (how to brown)

   Brown Cook food in a hot pan until its surface turns brown, which adds rich, roasted flavor. 1. Pat the food dry; for ground meat, let the pan get hot first.2. Add a little oil and spread the food in one layer.3. Leave it alone for a few minutes so the bottom browns, then turn or break it up.4. Work in batches if it won't fit in one layer.5. Pour off extra fat if the recipe says to. Done when: Most surfaces are brown, not gray, and the bottom of the pan has browned bits (they are flavor, not burn). Safety: Hot oil spatters: dry the food first, lay it in the pan moving away from you, and keep a lid nearby. Never put water on an oil fire; slide the lid over it and turn off the heat. Browned outside doesn't mean cooked inside: ground beef needs 160°F, poultry 165°F.How to brown meat and vegetables: mistakes to avoid

   , then flip and sear the other side. Move it to the plate with the broccoli.
   ⏱ Sear batch 1: 2 min
7. Add the remaining oil and sear the rest of the beef the same way. Thin slices cook through fast and pass the safe 145°F (63°C) in this time.
   ⏱ Sear batch 2: 2 min
8. Lower the heat to medium, add the garlic and ginger to the pan and stir until fragrant.
   ⏱ Garlic + ginger: 30 sec
9. Whisk (how to whisk)

   Whisk Beat ingredients with a whisk to mix them smoothly or to add air. 1. Use a bowl big enough to whisk without splashing; set it on a damp towel to stop it spinning.2. Hold the whisk loosely and move it in quick circles or side to side, touching the bottom.3. For lumpy mixtures, add liquid a little at a time and whisk after each.4. For sauces on the stove, keep the whisk moving across the whole bottom of the pan. Done when: The mixture is even with no lumps or streaks of egg. How to whisk: mistakes to avoid

   the sauce again, pour it in and stir until it bubbles and thickens.
   ⏱ Thicken: 1 min
10. Return the beef, broccoli and any juices to the pan and toss until glossy and hot. Serve over rice.

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Tips

• Freeze the steak for 20 minutes and it will slice paper-thin. Look for the lines running along the meat and cut across them.
• Sirloin or flat iron steak work in place of flank.

Storage

Refrigerate up to 3 days. Reheat in a skillet just until hot so the beef stays tender.

How long leftovers keep, and freezing and reheating: leftovers and storage. In season: broccoli (October to April).