Beef and Broccoli Stir-Fry with Brown Rice

· 30 min · Beef · dairy-free, high-protein

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Ingredients

• 1/2 lb lean beef sirloin, thinly sliced
• 1 cup dry brown rice
• 2 cups broccoli florets
• 1 1/2 tbsp low-sodium soy sauce
• 1/2 tbsp cornstarch
• 1/2 tbsp honey
• 1 clove garlic, minced
• 1/2 tsp fresh ginger, grated
• 1/2 tbsp canola oil
• 1/4 cup water

Method (tap to check — screen stays awake)

1. Start the brown rice according to its package directions, using a covered saucepan over low heat; it is ready when tender and the water has been absorbed, typically 30-35 minutes. For this 30-minute meal, use quick-cooking brown rice and follow its shorter package time.
2. In a small bowl, stir together the soy sauce, cornstarch, honey, and water until the cornstarch dissolves and no dry lumps remain.
3. Cut the beef across the grain into thin strips about 1/4 inch thick, and cut the broccoli into bite-size florets so it cooks quickly.
4. Heat the canola oil in a large skillet over high heat for about 1 minute, until it shimmers. Add the beef in one layer and cook for 2-3 minutes, stirring once or twice, until browned outside; cook in two batches if the pan is crowded.
5. Add the broccoli, garlic, and ginger, then stir-fry over medium-high heat for 4-5 minutes. The broccoli should be bright green and crisp-tender; add 1 tablespoon water if the pan looks dry.
6. Stir the sauce again, pour it into the skillet, and cook over medium heat for 1-2 minutes, stirring, until it bubbles and lightly coats the beef and broccoli.
7. Serve the stir-fry over the cooked rice.

Auto-generated recipe; nutrition figures are estimates. Verify allergens on every ingredient label before cooking.

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