A Sweetpea Chef has this great recipe for a healthier version of beef and broccoli. I quite like it… delicious and easy.

The star here is broccoli. Broccoli is a great source of vitamins K and C, a good source of folate (folic acid) and also provides potassium, fiber. Vitamin C – builds collagen, which forms body tissue and bone, and helps cuts and wounds heal. Vitamin C is a powerful antioxidant and protects the body from damaging free radicals. You can read more about the health benefits of broccoli here.

  • 1 tbsp olive oil
  • 1 lb flank steak thinly sliced across the grain
  • 3 cloves garlic, minced
  • 1 shallot, finely chopped
  • 4 green onions, thinly sliced
  • 4 cups broccoli florets
  • 2 tbsp cornstarch
  • 3/4 cup water
  • 1/3 cup low sodium soy sauce
  • 2 tbsp coconut sugar
  • 1/8 tsp crushed red pepper flakes
  1. Heat the oil in a skillet over medium high heat.
  2. Add the beef and cook until well browned, about 6-8 minutes.
  3. Once well browned, remove from pan and set aside.
  4. In the same pan, add garlic, shallot and green onions to the beef drippings.
  5. Cook one minute, stirring frequently.
  6. Add broccoli and cover for 5 minutes.
  7. In a small mixing bowl, combine water and cornstarch and mix until no longer lumpy.
  8. Combine soy sauce, brown sugar, ginger and red pepper flakes in a medium bowl.
  9. Add cornstarch mixture and stir to combine and set aside.
  10. Remove cover from pan and add sauce.
  11. Cook until sauce starts to thicken, about 3-5 minutes.
  12. Add beef and stir to combine, cooking an additional 2-3 minutes.
  13. Serve over rice, if desired.