Beef & Broccoli Stem Stir-Fry
Serves
4
Prep Time
10 minutes
Cook Time
20 minutes
Ingredients
6.5 oz (185 g) dry jasmine rice
1 lb (450 g) flank steak, thinly sliced against the grain
1 tbsp cornstarch, divided
2 oz (60 ml) tamari, divided
4 fl oz (120 ml) beef stock
1 clove garlic, minced
1 tsp fresh ginger, grated
1 medium yellow onion, sliced
6.5 oz (185 g) broccoli stems, julienned
2 medium carrots, peeled, julienned
2 green onions, sliced
Nutrition
(Per Serving)
Calories
445
Fats
13 g
Protein
31 g
Carbs
51 g
Instructions
- Cook rice according to package instructions and set aside.
- In bowl, toss steak with half cornstarch and half tamari. Set aside.
- In separate bowl, whisk together remaining cornstarch, tamari, beef stock, garlic, ginger, salt, and pepper until smooth.
- Heat 1 tablespoon olive oil in large skillet over medium-high heat. Add steak in batches, cooking 1 to 2 minutes per side. Remove and set aside.
- Add onion to skillet and sauté for 3 to 4 minutes until softened. Add broccoli stems and carrots, cooking for 2 to 3 minutes.
- Return steak to pan, add sauce, stir well to combine, and cook for 2 to 3 minutes until sauce thickens.
- Serve stir-fry over rice. Garnish with green onions.