top of page

Easy Beef and Broccoli 

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.

Ingredients 

Directions

  • 2 cups dry rice 

  • 3 Tbsp cornstarch, divided 

  • 1 lb flank steak, sliced into thin chunks 

  • ½ cup coconut aminos 

  • 3 Tbsp brown sugar 

  • 2 cloves garlic, minced

  • 2 tsp fresh ginger, squeezed or minced 

  • 2 Tbsp olive oil, divided

  • 1 head of broccoli, chopped 

  1. 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.) 

  2. 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. 

  3. In a large skillet pan over medium heat, heat olive oil and add steak and chopped broccoli. Mix until mostly cooked and softened, about 4 minutes. 

  4. To the pan, add coconut aminos, brown sugar, garlic, and ginger. Stir thoroughly. 

  5. 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. 

  6. Allow everything to simmer together for 3-4 minutes until fully cooked and heated through.

  7. 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.  

bottom of page