Beef and Broccoli Over Rice
Quick and easy beef and broccoli served over rice or pad Thai rice noodles.
Servings: 4 Servings
Calories: 414kcal
Ingredients
- 1 tbsp Olive oil
- 1 to 1 + 1/2 lbs Sirloin tip or flank steak cut into bite-size pieces or thin strips I use a little more
- 1 to 1 + 1/2 lbs or more I use a little more fresh broccoli cut into medium-sized chunks
- 1 Lg Red bell pepper sliced ~ or any color of pepper
- 1 + 1/2 cups or 2 handfuls of chopped kale no stems ~ optional
- 1/2 cup Water
- 1/3 cup Soy sauce ~ gluten-free if needed or coconut aminos
- 2 Tbsp Corn starch ~ or arrowroot powder for corn-free
- 3 Tbsp Light brown sugar
- 2 Tbsp Sesame oil
- 1/2 tsp Black pepper
- 1 tsp Fresh grated ginger
- 2 tsp Fresh minced garlic ~ 2 tsp garlic replacer powder for Low FODMAP
Instructions
- Whisk together water, soy sauce, and corn starch. Add brown sugar, sesame oil, pepper, ginger, and garlic. Stir to combine ingredients well. Set aside.
- In a large skillet, heat oil and add prepared meat. Cook until meat is fully cooked, this should take about 7-10 minutes. I cover the skillet for a few minutes if the pieces of meat are cubed to ensure it's cooked through.
- Add broccoli and peppers and cook for another 5-7 minutes. Toss in kale pieces at the end if you decide to add them.
- Pour sauce over the cooked meat and veggies and stir while it thickens.
- Serve over cooked rice or pad Thai rice noodles.
Nutrition
Serving: 1Serving | Calories: 414kcal | Carbohydrates: 24g | Protein: 42g | Fat: 17g | Saturated Fat: 4g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 8g | Trans Fat: 0.2g | Cholesterol: 104mg | Sodium: 162mg | Potassium: 1237mg | Fiber: 5g | Sugar: 12g | Vitamin A: 1856IU | Vitamin C: 159mg | Calcium: 118mg | Iron: 6mg