Dinner recipe

Beef and broccoli skillet with brown rice

Name: Beef and broccoli skillet with brown rice
Prep time: 25 min
Cook time: 25 min
Total time: 50 min
Yield: 4 servings
Ingredients: 1 cup (185 g) Long-grain brown rice, dry, cooked as the package says; 1 lb (454 g) Flank steak, sliced thin across the grain; 1 tbsp (8 g) Cornstarch; 3 tbsp (43 g) Low-sodium soy sauce; 1 tbsp (21 g) Honey; 3 cloves (9 g) Garlic, minced; 1 tbsp grated (6 g) Fresh ginger, grated; 2 tbsp (28 g) Canola oil; 5 cups florets (455 g) Broccoli; ¼ cup (59 g) Water; 2 medium (30 g) Green onions, sliced

Takeout-style beef and broccoli in a garlicky ginger sauce, over brown rice.

Skillet
50 min · 25 min hands-on
Serves 4
Dairy-free

46–60 g carbs
Protein 30 g+
Sodium 600 mg or less
Sat fat 4 g or less
500 calories or less

Ingredients

1 cup185 gLong-grain brown rice, drycooked as the package says
1 lb454 gFlank steaksliced thin across the grain
1 tbsp8 gCornstarch
3 tbsp43 gLow-sodium soy sauce
1 tbsp21 gHoney
3 cloves9 gGarlicminced
1 tbsp grated6 gFresh gingergrated
2 tbsp28 gCanola oil
5 cups florets455 gBroccoli
¼ cup59 gWater
2 medium30 gGreen onionssliced

Steps

Start the rice. Toss the beef with the cornstarch. Stir the soy sauce, honey, garlic and ginger together for the sauce.
Heat half the oil in a large skillet over high heat. Sear the beef in two batches, 1 to 2 minutes a side, and move it to a plate.
Add the rest of the oil, the broccoli and the water. Cover and steam 3 minutes, until bright green.
Return the beef with the sauce and toss for 1 to 2 minutes, until glossy and the beef reaches 145°F (63°C).
Serve over the rice with the green onions on top.

Contains: Gluten, Soy.

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