Careme

Instructions

Swipe a step aside or click its number when it’s done.

1. 1.

   Slice 1 lb flank steak across the grain into 1/4-inch-thick strips, then shorten any long strips into bite-size pieces. Pat dry and season with 1/2 teaspoon fine sea salt. Set aside while preparing the rice and vegetables.

2. 2.

   Rinse 3/4 cup dry jasmine rice and drain. Combine in a small saucepan with 1 1/4 cups water and 1/4 teaspoon fine sea salt. Bring to a boil, cover, reduce the heat to low, and cook for 15–18 minutes until tender. Remove from the heat and rest, covered, for 5 minutes. Prepare the other components while it cooks.

3. 3.

   Cut 12 oz broccoli crown into small florets; peel and thinly slice the tender stem. Peel 4 oz carrots and cut into thin half-moons. Thinly slice 2 green onions, keeping whites and greens separate. Mince 2 garlic cloves and peel and finely grate enough ginger root to make 2 teaspoons; keep these adult-portion aromatics aside.

4. 4.

   Make the mild steak glaze by stirring together in a small bowl:

   • 1 tablespoon soy sauce
   • 2 teaspoons brown sugar
   • 1 teaspoon cornstarch
   • 3 tablespoons water

   Set aside until the steak is ready.

5. 5.

   Mix the adult finishing sauce in a separate small bowl:

   • 1 teaspoon soy sauce
   • 1 teaspoon toasted sesame oil
   • 2 teaspoons rice vinegar
   • 1/4 teaspoon crushed red pepper flakes

   Set aside for the adult vegetables.

6. 6.

   Heat 2 teaspoons neutral cooking oil in a large skillet over medium-high heat. Add the prepared broccoli and carrots with 1/2 teaspoon fine sea salt. Stir-fry for 2 minutes, add 3 tablespoons water, and cover for 3 minutes. Uncover and cook for another 1–2 minutes, until crisp-tender and the water has evaporated. Transfer to a bowl.

7. 7.

   Heat 1 teaspoon neutral cooking oil in the skillet over high heat. Add half the seasoned steak in a single layer and sear for 2–3 minutes, turning once, until browned. Transfer to a plate. Repeat with another 1 teaspoon neutral cooking oil and the other half of the steak. Return both batches to the skillet, stir the mild glaze, and add it. Toss for 30–60 seconds, until the sauce is thickened and glossy and the steak is just cooked through. Transfer the glazed steak to a clean bowl and rest for 3 minutes while finishing the adult vegetables.

8. 8.

   Reduce the heat to medium and add the final 2 teaspoons neutral cooking oil to the skillet. Add the prepared garlic, ginger, and green onion whites; stir for 30 seconds. Add half the cooked vegetables and the adult finishing sauce, then toss for 1 minute. Remove from the heat and fold in about 6 oz of the cooked glazed steak.

9. 9.

   Fluff the rice and divide among three plates, giving the adult a slightly larger share. Plate the adult steak-and-vegetable stir-fry over the rice and finish with the prepared green onion greens. Divide the remaining mild glazed steak and plain vegetables between the two kids’ plates, keeping steak, rice, and vegetables separate.

Want more detail? See the temperature guide.