1 beef sirloin or rib-eye steak, 1" thick (1 lb)
1 cup rice
2 green onions, white part cut in 2" chunks, green thinly sliced
4 cloves garlic, minced using a rasp
4 tsp sesame oil
2 tsp sugar
2 tbsp low-sodium soy sauce
1 lb broccoli florets
Place steak in freezer for easier slicing. Cook rice.
Meanwhile, in large bowl, combine 1 tbsp sliced green onions, 1 tsp garlic, 2 tsp oil
and 1/4 tsp salt; set aside
Cut cold steak across grain into very thin slices. In shallow bowl toss with sugar, 1 tbsp soy sauce, green onion chunks and remaining garlic.
In 12" skillet heat 1" water to boiling. Add broccoli, cook 3 minutes or until just tender. Drain well and place in bowl
with onion and garlic mixture. Toss well.
Heat remaining oil in same skillet on high until hot. Add beef in single layer and cook 1 minute. Stir in remaining sliced green onions and 1/4 tsp each salt and pepper; cook 1 minute longer. Stir in remaining soy sauce. Serve with rice and broccoli.
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