NUTRITION

SERVINGS

INGREDIENTS

5.25 oz lean beef eye of round

1 tbsp natural peanut butter

1 tsp toasted sesame oil

0.5 cup low-sodium beef broth

1 tbsp coconut aminos

1 tsp fresh ginger

1 clove garlic

1 cup broccoli florets

0.5 cup red bell pepper

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp rice vinegar

PREPARATION

• 1

  Cut the lean beef into 1-inch cubes and season evenly with sea salt and black pepper.

• 2

  Heat the toasted sesame oil in a heavy-bottomed pot or Dutch oven over medium-high heat.

• 3

  Sear the beef cubes until browned on all sides, then remove any excess rendered fat from the pan.

• 4

  Add the minced garlic and grated fresh ginger to the pot, sautéing for 1 minute until fragrant.

• 5

  In a small bowl, whisk together the beef broth, natural peanut butter, coconut aminos, and rice vinegar until smooth.

• 6

  Pour the peanut mixture over the beef, reduce the heat to low, and cover the pot with a tight-fitting lid.

• 7

  Simmer gently for 45 to 60 minutes, or until the beef is fork-tender and the sauce has thickened.

• 8

  During the final 5 minutes of cooking, place the broccoli florets and sliced red bell peppers on top of the beef to steam until tender-crisp.

• 9

  Stir the vegetables into the sauce and serve warm in a shallow bowl.