Black Pepper Beef and Broccoli

• 200 g raw beef sirloin steak — Raw beef top sirloin steak
• 200 g broccoli florets — Raw broccoli florets
• 180 g cooked brown rice — Cooked long-grain brown rice
• 18 g reduced-sodium soy sauce — Reduced-sodium soy sauce
• 10 g rice vinegar — Unseasoned rice vinegar
• 7 g fresh ginger, grated — Fresh ginger root
• 5 g garlic, grated — Raw garlic
• 1 g ground black pepper — Ground black pepper
• 5 g toasted sesame oil — Toasted sesame oil
• 6 g avocado oil — Avocado oil

Method

1. 1Mix the sauce and season the steakWhisk soy sauce, vinegar, ginger, garlic, pepper, sesame oil, and 45 g water. Spoon 15 g of sauce over the steak.Look for: The mixture is even and ready for the next action, with no dry pockets.
2. 2Reserve the rest in a clean cupReserve the rest in a clean cup, and rest the steak for 10 minutes while the skillet heats.10 min 45 secLook for: The steak has a thin peppery coating and the reserved sauce remains separate from raw beef.Safety: Declare soy, wheat, and sesame; do not return sauce that touched raw beef to the clean cup.
3. 3Sear, rest, and slice the beefHeat avocado oil in a wide skillet over medium-high. Sear the steak for 3 to 5 minutes per side until the center reaches 145°F.10 min · 145°FLook for: The cooking surface or appliance is fully heated and ready for the next action.Safety: Avoid raw-beef cross-contamination, verify 145°F with a clean thermometer, and use a clean knife and board after cooking.
4. 4Transfer it to a clean boardTransfer it to a clean board, rest 5 minutes, then slice thinly across the grain.5 minLook for: The steak is deeply browned, reads at least 145°F, and the rested slices remain juicy.
5. 5Steam-crisp the broccoliAdd broccoli and 45 g water to the same skillet, cover for 4 minutes.4 minLook for: Everything is evenly positioned and ready for the next action.
6. 6Continue steam-crisp the broccoliUncover and cook 2 minutes, maintaining the stated heat for the full time.2 minLook for: Broccoli is bright green and tender at the stem with crisp crowns.Safety: Lift the lid away from your face.
7. 7Glaze the rice and serveAdd rice and the clean reserved pepper sauce; toss over medium heat for 3 minutes until the rice reaches 165°F and the sauce clings.3 min · 165°FLook for: The mixture is even and ready for the next action, with no dry pockets.Safety: Reheat cooked rice to 165°F and use clean utensils for the cooked steak.
8. 8Serve every rested beef slice over the glazed riceServe every rested beef slice over the glazed rice and broccoli.Look for: The rice and broccoli are glossy with no watery sauce below, and sliced beef stays visible on top.