One of the most popular Asian meals that we all enjoy is filled with broccoli, a high-fiber, high-nutrient veggie.
½ cup water
⅓ cup low-sodium soy or tamari sauce
2 tablespoons raw honey
¼ cup fresh orange juice (or pineapple)
4 garlic cloves, minced
1 tablespoon fresh ginger, cut into long thin strips
1 tablespoon fresh ginger, minced
1 pound flank steak, cut against the grain into thin strips
2 teaspoons coconut oil
4 cups broccoli florets
1 medium onion, chopped
1 ½ teaspoons cornstarch
2 cups brown rice
In a small bowl, combine the first six ingredients. Pour 1/2 cup of this mixture into a plastic bag; add beef. Seal bag, and turn to coat. Refrigerate for at least one hour. Cover and refrigerate remaining marinade.
Remove steak from bag, and discard marinade. In a large nonstick skillet or wok, stir-fry beef in oil for 2−3 minutes or until no longer pink. Remove and keep warm.
Add broccoli and onion to pan; stir-fry for 4 minutes, or until vegetables are tender.
Return beef to the pan. Whisk cornstarch and reserved marinade until smooth; stir into beef mixture. Bring to a boil; cook and stir until thickened, about 2 minutes. Serve over brown rice if desired.
(This is a Danial Plan recipe. These recipes do not include nutrition facts or serving sizes. They are healthy recipes. Use this Daniel Plate illustration to help you with portion control)