Easy Broccoli Beef
A simpler, one pan meal inspired by the Chinese classic: a bit more nutritious, but no less delicious! Both sweet and savory, and a great source of protein and fiber.
IngredientsÂ
Directions
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2 cups dry rice
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3 Tbsp cornstarch, divided
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1 lb flank steak, sliced into thin chunks
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½ cup coconut aminos
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3 Tbsp brown sugar
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2 cloves garlic, minced
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2 tsp fresh ginger, squeezed or minced
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2 Tbsp olive oil, divided
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1 head of broccoli, chopped
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In a large sized pot, cook 2 cups of dry rice, according to package instructions. (Typically, rice is cooked at a 2:1 ratio, water:dry rice. Combine into the pot, bring water to a boil, and then turn down the heat to simmer for 20 minutes or until water has all been absorbed.)
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Slice your flank steaks into thin bite-sized chunks. In a bowl, place two tablespoons of corn starch. Add your steak chunks, and mix to fully coat.
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In a large skillet pan over medium heat, heat olive oil and add steak. Flip steak to all sides and cook the majority of the way through. Remove from heat onto a separate plate and leave to the side.
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Add another tablespoon of olive oil to the pan, and add chopped broccoli. Stir to coat. To cook the broccoli a bit faster, add 3-4 Tbsp of water to the pan and cover in order to steam. Cook until softened.
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To the pan, add coconut aminos, brown sugar, garlic, and ginger. Stir thoroughly.
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In a bowl on the side, add the remaining tablespoon of cornstarch and one tablespoon of corn water. Stir with a fork until no clumps remain. Add to the pan and stir thoroughly to thicken the sauce.
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Allow everything to simmer together for 3-4 minutes until fully cooked and heated through.
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Divide into four meal prep containers, scooping rice on the bottom and spooning cashew chicken on top. Refrigerate for up to 4-5 days. When ready to eat, microwave for 1 to 1 ½ minutes.