Teriyaki Steak and Broccoli

Instructions

1. 1

   Trim any thick exterior fat from the steak, then slice it across the grain into strips about ¼ inch thick. Cut the broccoli into small, evenly sized florets.

2. 2

   Combine the rice and 3 cups of water in a saucepan. Bring to a boil, cover, and reduce the heat to low. Cook for 15–18 minutes, until the water is absorbed. Remove from the heat and let stand, covered, for 5 minutes, then fluff with a fork.

3. 3

   Meanwhile, put the broccoli and remaining ¼ cup water in a large skillet over medium-high heat. Cover and steam for 3–4 minutes, until bright green and crisp-tender. Uncover and let any remaining water evaporate, then transfer the broccoli to a bowl.

4. 4

   Heat 1½ teaspoons of the oil in the skillet over medium-high heat. Add half the steak in a single layer and sear for 2–3 minutes, turning once, until browned outside and still slightly pink in the center. Transfer to the bowl with the broccoli. Repeat with the remaining 1½ teaspoons oil and steak.

5. 5

   Reduce the heat to medium. Return all the steak, broccoli, and accumulated juices to the skillet. Add the teriyaki sauce and toss for 1–2 minutes, until hot and evenly coated. Divide the rice among four bowls, spoon the steak and broccoli over it, and sprinkle with the sesame seeds.