BEEF AND BROCCOLI MEAL PREP

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skip the takeout when that craving hits! This simple and flavorful dish is more healthy and method higher than any restaurant model.

Elements

  • 3/four pound flank steak or sirloin, trimmed of fats, very thinly sliced in opposition to the grain
  • 1 Tablespoon cooking oil
  • water for blanching broccoli (omit if not blanching)
  • 2 cloves garlic finely minced
  • 1/four teaspoon grated contemporary ginger
  • 3-1/2 cups broccoli florets about 1 head

For the Beef Marinade:

  • 1 teaspoon cornstarch or arrowroot or tapioca starch for paleo
  • 1 teaspoon low sodium soy sauce can substitute with gluten free tamari or coconut aminos for paleo-friendly model
  • 1/four teaspoon darkish soy sauce optionally available for shade & additional taste(miss for gluten free or paleo model)
  • 1/2 teaspoon toasted sesame oil
  • 1/eight teaspoon black pepper

For the Sauce:

  • 1-1/2 Tablespoons oyster sauce or vegetarian flavored oyster sauce, miss for paleo model
  • 1-1/2 Teaspoons low sodium soy sauce can substitute with gluten free tamari or coconut aminos for paleo-friendly model
  • 1/four teaspoon darkish soy sauce optionally available, however really useful
  • 2 teaspoons granulated sugar or 1 teaspoon uncooked honey for paleo
  • 1 teaspoon toasted sesame oil
  • 1/2 teaspoon Mirin Chinese language cooking wine or dry sherry (omit for paleo model)
  • 2 teaspoons cornstarch can substitute with arrowroot or tapioca starch for paleo
  • salt and black pepper to style
  • 1/Three cup chilly water sodium free hen broth for additional taste, plus extra as wanted to skinny out the sauce

Serving Recommendations:

  • cooked rice, quinoa, or noodles
Instructions
  1. Marinate the beef: In a medium bowl, mix together all of the ingredients for the marinade. Add the beef slices and stir until coated. Set aside for at least 10 minutes.
  2. Meanwhile blanch the broccoli: (skip if not blanching) In a large non-stick saute pan or wok on high heat, bring the water to a boil. Add the broccoli florets and cook for about 30 seconds. Drain and immediately rinse with cold water to stop the cooking process. Set aside.
  3. Make the sauce: Combine all the sauce ingredients together in a small bowl. Set aside.
  4. Heat cooking oil over high heat, for about 2 minutes – using the same non-stick pan or wok you used for your broccoli. The pan needs to be hot enough that you start seeing a little bit of smoke rising.
  5. Quickly add the beef to the smoking pan and spread the pieces out to a single layer allowing them to sear and brown. Add the garlic and continue cooking until the meat is no longer pink (about 1-2 minutes making sure not to overcook). Pour in the sauce, stirring constantly, until the sauce boils and thickens – about 30 seconds. Add more water if needed to thin out the sauce. Quickly stir in the broccoli and toss everything together to coat well. Salt and pepper to taste.
  6. Sprinkle with sesame seeds and chopped green onions if desired. Serve hot over rice or noodles.
  7. For meal prep: Divide evenly into lunch containers with your favorite carb – rice, quinoa or noodles.

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