Beef and Broccoli
You'll use half of the full skirt steak portion for this recipe. (8 of 16 oz)
Feel free to use a starch of you choice with this recipe - rice, roasted cauliflower or quinoa.
Feel free to use a starch of you choice with this recipe - rice, roasted cauliflower or quinoa.
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makes:1
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total time:20 min
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cooking difficulty:Easy
Ingredients
Broccoli florets, chopped to bite size
1 1/4 cup
Olive oil
1 Tbsp
Yellow onion, thinly sliced
1/4 cup
Butter
1/2 Tbsp
Soy sauce
2 Tbsp
Beef stock
2 Tbsp
Ginger, minced
1 tsp
Garlic clove, minced
1
Nutrition Values
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Calories:370
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Protein:50g
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Fat:16g
Utensils
- Skillet
- Blender (immersion or small standing)
Instructions
1. Heat 1/2 tablespoon of oil in a pan over medium heat. Add the sliced steak and cook for about 1 minute without stirring, then turn and cook another minute. Remove from the pan and set aside.
2. Add onions to the pan with butter and olive oil. Cook until they caramelize and become tender.
3. Add the soy sauce, beef stock, ginger, and garlic to the pan, stirring as it begins to simmer. Blend the sauce using an immersion blender or a small standing blender, then set it aside.
4. Add the broccoli to the pan with a dash more oil and cook until tender.
5. Return the steak (with any juices) and sauce to the pan, mixing until everything is coated.
*Optional: Serve over prepared rice or roasted cauliflower.
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