Ingredients
- 1 tbsp olive oil
- 1 lb flank steak, thinly sliced (across the grain)
- 3 cloves garlic, minced
- 1 shallot, finely chopped
- 4 green onions, thinly sliced
- 4 cups broccoli florets (about 2 small crowns)
- 2 Tbsp cornstarch
- 3/4 cup water
- 1/3 cup low-sodium soy sauce
- 2 Tbsp coconut sugar (can replace with brown sugar)
- 1 tsp fresh ginger, minced
- 1/8 tsp crushed red pepper flakes
Preparation
- Heat oil in a skillet over medium-high heat. Add beef and cook until browned, about 6 minutes. Remove from pan and set aside.
- In the same skillet, add garlic, shallot and green onions (do not clean in between – you want those beef drippings!). Cook for about a minute, stirring frequently. Add broccoli and cover for 5 minutes.
- In a small bowl, combine water and cornstarch and mix until smooth.
- In a medium bowl, combine soy sauce, sugar, ginger and red pepper flakes in a medium bowl. Add cornstarch mixture and stir to combine.
- Remove cover from pan and add sauce. Cook until sauce starts to thicken, about 3-5 minutes.
- Add beef and stir to combine, cooking an additional 2-3 minutes.
- Serve over brown rice, if desired.
Nutrition Information
- Yield: 4 servings
- Per serving:
- Calories 306, Total Fat 13.2g, Sat Fat 4.4g, Protein 28.9g, Carb 19.1g, 7.7g Sugar, 854mg sodium
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