Chinese Beef and Broccoli

• servings: 4 servings
• active time: 15 minutes
• total time: 20 minutes

Ingredients

1 pound flank steak or other lean beef (,cut against the grain into thin strips)

1 tablespoon soy sauce

1 tablespoon sherry (can substitute dry white or red wine)

2 tablespoons oil for high-heat frying

1 small yellow onion (,halved and then sliced)

1 tablespoon minced fresh garlic

1 tablespoon minced fresh ginger

4 cups fresh uncooked broccoli florets in bite-sized pieces

1 cup bean sprouts

For the Sauce:

1/3 cup soy sauce (paleo: substitute coconut aminos)

1/3 cup low sodium chicken broth or water

1/3 cup brown sugar

or brown sugar alternative (for low sugar option)

1 tablespoon sherry (can substitute red wine)

1 tablespoon toasted sesame seed oil

1/2 teaspoon freshly ground black pepper

1 1/2 tablespoons cornstarch

Optional: For an amazing boost in flavor add 1-2 tablespoons Chinese Black Bean Sauce

Homemade Chinese Black Bean Sauce

OR store-bought Chinese Black Bean Sauce

Directions

Toss the beef strips with the soy sauce and sherry. Set aside until ready to use.

Combine the sauce ingredients until the cornstarch is dissolved. Set aside until ready to use.

Heat the oil over high heat in a wok or large heavy skillet. Once very hot, add the beef and fry until lightly browned, about 2 minutes. Add the onions, garlic and ginger and fry for another minute. Add a little more oil if necessary. Add the broccoli and fry for another minute or until crisp-tender. Stir in the bean sprouts. Stir in the sauce and simmer for another minute.

Serve immediately with steamed rice.

Nutrition

• Calories: 405 kcal
• Total Fat: 16 g
• Saturated Fat: 3 g
• Cholesterol: 70 mg
• Sodium: 1447 mg
• Total Carbohydrate: 33 g
• Dietary Fiber: 3 g
• Total Sugars: 22 g
• Protein: 30 g