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
- Heat the oil in a skillet over medium high heat.
- Add the beef and cook until well browned, about 6-8 minutes.
- Once well browned, remove from pan and set aside.
- In the same pan, add garlic, shallot and green onions to the beef drippings.
- Cook one minute, stirring frequently.
- Add broccoli and cover for 5 minutes.
- In a small mixing bowl, combine water and cornstarch and mix until no longer lumpy.
- Combine soy sauce, brown sugar, ginger and red pepper flakes in a medium bowl.
- Add cornstarch mixture and stir to combine and set aside.
- Remove cover from pan and add sauce.
- Cook until sauce starts to thicken, about 3-5 minutes.
- Add beef and stir to combine, cooking an additional 2-3 minutes.
- Serve over rice, if desired.
I love beef and broccoli! Will be making this soon!