YOUR SOLIN GENERATED RECIPE
Beef and Broccoli Stir-Fry
Sautéed flank steak and crisp broccoli florets tossed in a savory ginger-garlic sauce, served over a bed of fluffy brown rice for a satisfying, nutrient-dense meal.
INGREDIENTS
5.5 oz Flank steak
2 cups Broccoli florets
0.5 cup Cooked brown rice
0 tsp Toasted sesame oil
1 tbsp Tamari
1 tsp Fresh ginger
2 cloves Garlic
1 tsp Arrowroot powder
0.25 cup Water
0.25 tsp Red pepper flakes
0 tsp Avocado oil
PREPARATION
Slice the flank steak against the grain into thin, bite-sized strips.
In a small bowl, whisk together the tamari, water, grated ginger, minced garlic, red pepper flakes, and arrowroot powder to create the stir-fry sauce.
Heat the avocado oil in a large skillet or wok over medium-high heat until shimmering.
Add the beef strips in a single layer and sear until browned, about 2-3 minutes; remove the beef from the pan and set aside on a plate.
Add the broccoli florets and a small splash of water to the same pan, then cover with a lid for 2 minutes to steam until vibrant green and tender-crisp.
Return the beef and any accumulated juices to the pan and pour the sauce over the mixture.
Toss everything together for 1-2 minutes until the sauce thickens and coats the beef and broccoli beautifully.
Remove from heat, drizzle with toasted sesame oil, and serve immediately over the warm brown rice.