50 min 4
Beef and Broccoli Stir Fry
Straight from your favorite Chinese takeout kitchen, this beef and broccoli dish eliminates hidden carbs like cornstarch and sugar for a tasty meal. Try this with Cauliflower "Rice" or tossed with Zucchini Noodles.
2 tablespoon soy sauce
2 garlic cloves, minced
2 tablespoons sake
1 tablespoon grated fresh ginger
½ teaspoon Chinese five-spice powder
1 (1-pound) skirt steak, sliced into 1-inch strips, then halved crosswise
3 tablespoons coconut oil
1 cup diced onion
4 cups broccoli florets
½ cup sliced scallions
TipsSERVING TIP: Plate this with a scoop of Cauliflower "Rice" for a Chinese takeout experience you'll swear is the real deal. For extra toasted or fried rice, use 1 teaspoon of oil per 1 cup of Cauliflower "Rice" and toast over medium-high heat for 3 minutes before serving.
Directions Preparing:30 minCooking:20 min
Step 1In a large bowl, mix together the soy sauce, garlic, sake, ginger, and five-spice powder. Add the steak strips. Cover. Refrigerate to marinate for at least 15 minutes.
Step 2In a large deep skillet or wok over medium-high heat, heat the coconut oil for about 1 minute. Add the onion. Saute for 2 minutes, or until tender.
Step 3Add the beef and marinade to the skillet. Cook for 4 to 5 minutes, stirring occasionally.
Step 4Add the broccoli and scallions to the skillet. Saute for 2 minutes. Cover and reduce the heat to medium-low. Cook, covered, for another 2 to 3 minutes, or until the broccoli is tender.
Step 5Stir the ingredients to mix well, and serve.
Nutrition Facts (per serving of 3:1)