YOUR SOLIN GENERATED RECIPE
Beef and Broccoli Stir-Fry
Sautéed lean flank steak and crisp broccoli florets tossed in a savory ginger-garlic sauce, served over a bed of hearty brown rice for a satisfying crunch.
INGREDIENTS
6 oz Flank steak
2 cups Broccoli florets
0.5 cup Cooked brown rice
1 tsp Sesame oil
1 tbsp Coconut aminos
1 tsp Minced fresh ginger
1 clove Minced garlic
0.5 tsp Arrowroot powder
2 tbsp Water
0.25 tsp Sea salt
0.25 tsp Black pepper
PREPARATION
Slice the flank steak against the grain into thin strips and season evenly with sea salt and black pepper.
In a small bowl, whisk together the coconut aminos, water, and arrowroot powder to create a smooth sauce slurry.
Heat the sesame oil in a large skillet or wok over medium-high heat until it begins to shimmer.
Add the beef strips to the skillet and sear until browned on all sides, approximately 2-3 minutes, then remove the beef and set it aside on a plate.
Add the broccoli florets to the same skillet with a small splash of water, then cover with a lid for 2 minutes to steam until tender-crisp and bright green.
Remove the lid and stir in the minced ginger and garlic, sautéing for about 30 seconds until highly fragrant.
Return the cooked beef and any accumulated juices to the pan, then pour the sauce slurry over the mixture.
Toss everything together for 1 minute until the sauce thickens and glazes the beef and broccoli.
Serve the stir-fry immediately over the warm cooked brown rice.