Asian takeout always seems so tempting during a busy workday! This is a great swap. Pack your leftovers combined with brown rice and you’ve got your own asian bowl for work the next day. Add a few sesame seeds and sriracha to give it a little extra!
Beef and Broccoli
Ingredients:
- 1 lb flank steak or thinly sliced ribeye
- 2 Tbsp olive oil, divided
- 1 lb (16oz) precut broccoli florets
- 2 tsp sesame seeds, optional garnish
Ingredients for the sauce:
- 1 tsp fresh ginger, grated
- 2 cloves minced garlic
- 1/2 cup hot water
- 6 Tbsp coconut aminos
- 3 Tbsp coconut sugar
- 1 1/2 Tbsp cornstarch OR arrowroot starch
- 1/4 tsp black pepper
- 2 Tbsp sesame oil
Directions:
- Combine all stir fry sauce ingredients in a bowl, stir well to dissolve the coconut 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.
- While broccoli is cooking, cut steak into bite size pieces (I like using kitchen scissors for this step).
- Add 1 TBS olive oil to the skillet and turn heat to medium/high. Add beef in a single layer and sauté 2 minutes per side or just until cooked through. Add the sauce, reduce heat to medium/low and simmer 3-4 minutes. It will thicken.
- Add broccoli back into the skillet and stir to combine.
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Hi I’m Teresa!
I’m a mom to three, a wife and a physician assistant. I also have a degree in Nutritional Sciences and I love sharing all things life with you! I am passionate about empowering you through education, sharing all my fave products and items that have made life better and creating content to give you value!
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