Beef & Broccoli Stir Fry

Ingredients:

• 1 Pound Flank Steak, sliced

• 2 Tbsp Olive Oil

• 2 Small Onions, sliced

• 4 Cups Broccoli

• 1 Cup Match Stick Carrots

• 3 Cloves Garlic, Minced

• 1 Tablespoon Ginger

• 1/4 tsp Crushed Red Pepper Flakes

• 1 Tbsp Toasted Sesame Seeds, for garnish

• 1 Cup Jasmine Rice

Marinade:

• 1 tsp Cornstarch

• 1/4 tsp Baking Soda

• 2 Tbsp Soy Sauce

• 1 tsp Olive Oil

Sauce:

• 2 Tbsp Soy Sauce

• 1/3 Cup Oyster Sauce

• 1/3 Cup Beef Broth

• 1 tsp Sesame Oil

• 2 Tbsp Light Brown Sugar

• 2 Tbsp Cornstarch

Directions:

Marinade

1. In a medium bowl, add all marinade ingredients and mix until combined

2. Add the sliced steak and toss to coat. Cover and set aside for at least 30 minutes or up to 4 hours

Rice

1. Add 1 cup of Jasmine rice and 1.5 cups of water to pot. Bring to a boil, cover and reduce to a simmer for 15 minutes. Set aside once cooked.

Sauce

1. Combine all the sauce ingredients and whisk until blended. Set aside

Stir fry

1. Heat 1 Tbsp olive oil in a large skillet over medium-high heat until shimmering

2. Add half the beef in and cook until browned

3. Remove to a plate and keep warm. Repeat with another Tbsp of oil and other half of steak, cook until browned, remove from pan once cooked

4. Add the onion, carrots, and broccoli and stir fry for 4-5 minutes

5. Reduce the heat to medium and add garlic, ginger, and crushed red pepper flakes. Saute until garlic is fragrant

6. Return the cooked beef to the skillet

7. Whisk the sauce mixture again to blend then add to the skillet

8. Cook, stirring frequently, until the sauce thickens, about 3-5 minutes

9. Remove from the heat and serve over hot cooked rice. Top with sesame seeds for garnish.

Nutrition information: 5 servings, 485 calories, 18g fat, 52g carb, 28g protein