This Healthy Beef and Broccoli dish cuts back on the amount of sodium found in the soy sauce, which helps make this a much more guilt-free version of a favorite takeout dish.
Author:Addie Gundry
Prep Time:15 minutes
Cook Time:25 minutes
Total Time:40 minutes
Yield:Serves 4
Category:Entrées
Ingredients
Scale
1 tablespoon olive oil
1 pound flank steak, thinly sliced across the grain
3 cloves garlic, minced
1 shallot, finely chopped
4 scallions, thinly sliced
4 cups broccoli florets
2 tablespoons cornstarch
1/3 cup low-sodium soy sauce
2 tablespoons light brown sugar
1 teaspoon minced fresh ginger
1/4 teaspoon crushed red pepper flakes (adjust to desired heat level)
Toasted sesame seeds, for garnish
Brown rice or quinoa, for serving
Instructions
In a large skillet, heat the oil over medium-high heat. Add the steak and cook until well browned, 3 to 4 minutes on each side. Once well browned, remove from the pan and set aside.
To the same pan, add the garlic, shallot, and scallions. Cook for 1 minute, stirring frequently. Add the broccoli, cover, and cook for an additional 5 minutes.
In a small bowl, whisk together the cornstarch and 3/4 cup water. Add the soy sauce, brown sugar, ginger, and red pepper flakes. Set aside.
Remove the cover from the pan and add the sauce. Cook until the sauce starts to thicken, 3 to 5 minutes. Add the steak and stir to combine, cooking for an additional 2 to 3 minutes.
Top with sesame seeds and serve over brown rice or quinoa, if desired.
Notes
To cook the quinoa, put 2 cups water per 1 cup quinoa in a saucepan over high heat. Add salt. Once the water is boiling, lower the heat to low, cover, and cook for 15 minutes. Remove from the heat and let stand, covered, for 5 minutes. Serve.
