Beef and Broccoli Recipe

• servings: 4 servings
• active time: 17 minutes
• total time: 30 minutes

Ingredients

1 lb flank steak (very thinly sliced into bite-sized strips)

2 Tbsp olive oil (or vegetable oil, divided)

1 lb broccoli (cut into 6 cups of florets)

2 tsp sesame seeds (optional garnish)

1 tsp fresh ginger (grated, loosely packed)

2 tsp garlic (grated, from 3 cloves)

1/2 cup hot water

6 Tbsp low sodium soy sauce (or GF Tamari)

3 Tbsp packed light brown sugar

1 1/2 Tbsp corn starch

1/4 tsp black pepper

2 Tbsp sesame oil

Directions

Prep: Start cooking white rice first so it's ready when the stir fry is done. Cover and freeze steak 30 minutes for easier slicing.

Combine all stir fry sauce ingredients in a bowl, stir well to dissolve the sugar, and set aside.

Place a large skillet over medium heat and add 1 Tbsp oil. Add broccoli florets and sauté 4-5 minutes, partially covered with lid, stirring or tossing several times until broccoli is bright green and crisp-tender then remove from pan. Tip: If you prefer softer broccoli, add 2 Tbsp water before covering with the lid and it will steam cook the broccoli.

Increase heat to high heat and add 1 Tbsp oil. Add beef in a single layer and sauté 2 minutes per side or just until cooked through. Quickly pull out a piece to test for doneness.

Add the sauce, reduce heat to medium/low and simmer 3-4 minutes. It will thicken. Add broccoli and stir to combine. Stir in 1-2 Tbsp water to thin the sauce if desired. Serve over white rice.

Nutrition

• Calories: 385 kcal
• Total Fat: 21 g
• Saturated Fat: 4 g
• Cholesterol: 68 mg
• Sodium: 902 mg
• Total Carbohydrate: 22 g
• Dietary Fiber: 3 g
• Total Sugars: 11 g
• Protein: 29 g