Gingered beef and broccoli salad bowl
Indulge in a flavorful Gingered Beef and Broccoli Salad Bowl, a tantalizing blend of tender beef, crisp broccoli, and zesty ginger-infused dressing.
Ingredients:
- ⅓ cup reduced-sodium tamari or soy sauce
- ¼ cup low-sodium chicken broth
- 2 tablespoons brown sugar
- 2 tablespoons cornstarch, divided
- 450g sirloin steak, thinly sliced
- 3 tablespoons peanut or canola oil, divided
- 6 cups broccoli florets
- ½ cup sliced scallions, plus more for garnish
- 1 tablespoon finely grated ginger
- 1 teaspoon finely grated garlic
- 2 cups cooked brown rice
- Crushed red pepper for garnish
Instructions:
- Combine tamari (or soy sauce), broth, brown sugar, and 1 tablespoon of cornstarch in a small bowl. Coat the steak with the remaining 1 tablespoon of cornstarch.
- In a large flat-bottom wok or cast-iron skillet, heat 2 tablespoons of oil over medium-high heat. Add the steak and cook until it browns, approximately 4 minutes. Transfer the steak to a clean plate. Next, add the remaining 1 tablespoon of oil and the broccoli to the pan; cook until the broccoli is slightly tender, stirring occasionally, for about 2 minutes. Then, add scallions, ginger, and garlic; stir and cook until the aroma is released, which should take around 30 seconds. Pour in the tamari mixture, add the beef back into the pan, and cook until the sauce thickens, roughly 1 minute. Serve the dish over brown rice and sprinkle with crushed red pepper for extra flavor, if desired.
Summary:
- Calories: 1610 kcal
- Fat: 134 g
- Protein: 79 g
- Carbs: 30 g
- Potassium: 2567 mg
- Magnesium: 173 mg