BEEF WITH BROCCOLI

Be sure to slice the beef thin against the grain to prevent it from becoming tough. This recipe is from the cookbook "America's Test Kitchen: The Best 30-Minute Recipe." Make sure you start your rice before you start this recipe--it comes together quickly.

serves 4

1 pound flank steak, cut into thin strips
2 tsp. soy sauce
2 Tb. cooking oil of choice (I like extra light olive oil)
8 oz. bize-sized broccoli florets (3 cups)
1/2 cup water
1 bell pepper, sliced (I like red. Orange and yellow will work as well)
1 (8 oz.) can water chestnuts, drained
3 garlic cloves, minced
1 Tb. grated fresh ginger

Ingredients for Orange-Sesame Sauce:
1/2 cup orange juice (fresh squeezed is best)
1/4 cup low-sodium chicken broth
1/4 cup soy sauce
2 tsp. sesame oil
2 tsp. corn starch

Directions for Sauce:
Combine ingredients in medium bowl and use as directed in recipe below.

Directions for Beef:

Toss steak with soy sauce. Heat 2 teaspoons of oil in 12-inch nonstick skillet over high heat until just smoking. Add beef and cook, stirring occasionally and breaking up clumps, until lightly browned, about 3 minutes. (While beef cooks, prepare sauce. See directions above.) Transfer beef to clean bowl.

Add 1 more tablespoon of oil to pan and return to high heat until shimmering. Add broccoli and water to pan, cover, and cook until bright green and slightly tender, about 2 minutes. Remove lid, add bell pepper and water chestnuts, and continue to cook until vegetables are tender, about 3 minutes.

Clear center of pan and add remaining 1 teaspoon oil, garlic, and ginger. Cook, mashing garlic mixture into pan with back of spatula, until fragrant, about 30 seconds. Stir in cooked beef. Whisk sauce to recombine, add to pan, and bring to a simmer. Cook sauce until thickened, 1 to 2 minutes. Serve immediately over rice.