Name: Sichuan beef and broccoli stir-fry
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 1 serving
Ingredients: 3 oz beef top sirloin steak, thinly sliced across the grain; 1/4 cup white long-grain rice; 1/2 cup water; 5 oz broccoli, cut into small florets; 2 cloves garlic, minced; 2 tsp ginger root, grated; 3/4 tsp canola oil; 1 tbsp low sodium soy sauce; 1 1/2 tsp sriracha; 1/4 tsp salt

Nutrition

Per serving

389 calories

Protein: 28g; 28% of calories
Carbs: 51g; 52% of calories
Fat: 9g; 20% of calories

Instructions

Prep 15 min · Cook 15 min

In a small saucepan, combine the rice, water, and a pinch of the salt. Bring to a boil over high heat, then reduce heat to low, cover, and simmer for 15 minutes. Remove from the heat and let rest, covered, for 5 minutes.
While the rice cooks, whisk together the soy sauce and sriracha in a small bowl.
Heat half the oil in a 12-inch skillet over high heat. Add the beef in a single layer and cook for 2 minutes, flip, and cook for 1 minute more until browned. Transfer to a plate. Done when opaque in the center, 145°F.
Add the remaining oil to the same skillet over medium-high heat. Add the broccoli and a splash of water. Cover and steam for 3 minutes. Uncover, add the garlic and ginger, and cook for 1 minute until fragrant.
Return the beef to the skillet and pour in the sauce. Toss for 1 minute until the sauce coats everything. Serve the beef and broccoli over the rice.

Nutrition

Ingredients

Instructions

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