Healthy Beef and Broccoli
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- 1 lb flank steak, sliced very thin
- 1/4 tsp black pepper
- 1/3 cup low sodium soy sauce
- 2 tbsp water
- 1 tbsp brown sugar (or coconut sugar, more to taste)
- 4 cloves garlic, minced
- 1 tbsp fresh ginger, peeled and grated
- 1 tbsp cornstarch
- 1 tbsp sesame oil
- 4 cups broccoli florets (smaller florets)
For bright green broccoli, start by blanching the broccoli in boiling water for 2-3 minutes until it turns bright green. Remove, drain under cold water, and pat dry. This step can be skipped, but broccoli won’t be as bright green. Start by slicing the flank steak into thin pieces. For easier slicing, place the steak in the freezer for 10-15 minutes before slicing. Season the beef with pepper.
Mix together the soy sauce, water, sugar, garlic, ginger, and cornstarch, Set aside.
Add half of the sesame oil to a skillet or wok over high heat. Add the beef and cook, stirring often, until the meat is just cooked through. Remove and set aside.
Add the remaining oil to the pan. Add the broccoli and cook for 1-2 minutes. If the broccoli hasn’t been blanched, cook 4-5 minutes, adding 1-2 tablespoons of water if it begins to burn.
Add the beef back to the pan and stir in the sauce. Allow it to come to a boil and cook for 1 minute to thicken sauce. Serve immediately.
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