Makes: 4 servings
Prep: 15 mins to
Cook: 15 mins to
- 1 1/4 cups white rice, rinsed
- 1 pound flank steak
- 3/4 cup mirin (Japanese sweet rice wine)
- 1/3 cup chicken broth
- 1 1/3 cups soy sauce
- 1 1/2 tablespoons finely chopped fresh ginger
- 2 teaspoons sugar
- 2 teaspoons cornstarch dissolved in 1 tbsp water
- 1 bunch broccoli, cut into florets
- 12 ounces butternut squash, peeled and cut into 1/2-inch pieces
- In a saucepan, bring the rice and 2 cups water to a boil over medium-high heat. Lower the heat, cover and simmer until tender, 15 minutes. Turn off the heat.
- Meanwhile, in a large nonstick skillet, cook the steak over medium-high heat, turning once, for about 8 minutes. Transfer to a cutting board and let rest.
- Add the mirin to the skillet and bring to a boil; cook for 1 minute. Stir in the broth, soy sauce, ginger and sugar; cook for 2 minutes. Whisk in the cornstarch mixture and cook, stirring, until thickened, about 1 minute.
- In a medium pot of boiling, salted water, cook the broccoli and squash until crisp-tender, about 3 minutes; drain.
- Thinly slice the steak; add to the sauce to coat. Serve with the rice and vegetables.