Beef and BroccoliNov 23 2010 by
Why do I love this recipe? Let me count the ways!!! First, it’s ready in less than 20 minutes and that includes the 10-15 minutes for marinading. It’s completely customizable to your tastes and it’s so delicious!! Both my kids and husband had finished eating this dish before I even got a chance to sit down at the dinner table to eat mine! Thank goodness I made extra!
- 1 pound organic grass fed flank (also called London Broil) or sirloin steak, sliced thinly across the grain
- 2 cups broccoli florets, steamed (see notes)
- 2 cloves garlic, minced
- 1/4 cup low sodium soy sauce or tamari
- 1/4 cup rice wine vinegar
- 2 tbsp ponzu sauce (optional)
- 1 tbsp sesame oil
- Oriental Dressing
- In a small bowl mix together soy sauce, rice wine vinegar and ponzu sauce. I like the flavor ponzu sauce brings to this dish but it is optional. If you don’t have any on hand, just skip it.
- Place sliced meat in a medium sized bowl and pour the soy sauce marinade over top. Stir to coat evenly.
- Place beef mixture in fridge for about 10-15 minutes.
- Heat a work or large skillet over high heat. The wok should be very hot. Place a drop of water in the wok – it should sizzle and evaporate. When this happens the wok is ready to use.
- Add the sesame oil to the wok and swirl to coat. Add the beef and immediately spread the meat over the surface of the wok in a single layer.
- Let the beef fry undisturbed for about 1 to 2 minutes. Flip the beef slices over, add the garlic to the wok and cook for another minute or 2 or until the beef is no longer pink.
- Add in the steamed broccoli and cook for another 30 seconds. Serve over rice, quinoa or noodles. Top with Oriental Dressing and ENJOY!
Makes 4 servings.
Nutrients per serving: Calories: 147.5, Cal. from Fat: 64.5, Total Fat: 7g, Sat. Fat: 1.5g, Carbs: 4g, Fiber: 1g, Sugars: 1g, Protein: 14.5g, Sodium: 504.5mg, Chol: 28mg
The key to making a good stir fry is not over cooking the veggies. You can blanch them (boil a pot of water and place vegetables in the pot for 1 to 2 minutes) or you can steam them. I LOVE LOVE LOVE steaming vegetables. They are super delicious and require almost no work on your part. Simply cut up some veggies and place them in one of the Ziploc steam bags. There is even a handy guide on the bag that tells you how long to microwave them. Be careful of the steam when removing the bag and let it sit for a minute before opening. Open the bag and you have perfectly steamed vegetables. You’ll be amazed at how bright and colorful the vegetables are – picture perfect!
You’re not just limited to beef and broccoli in this dish. I also make it with carrots, broccoli, onions and mushrooms ( I steamed the carrots and broccoli but added the mushrooms and onions at the same stage that you put in the garlic because they are quick cooking). You can add any vegetable you’d like. You can also substitute chicken or even tofu in the recipe. Be creative! Any way you make it, it’s sure to turn out delicious!
Leftovers can be stored in an airtight container in the fridge for up to 2 days.
For a gluten free meal make sure to use gluten free tamari or soy sauce.