Shanghai Beef and Broccoli Stir-Fry

Tender slices of lean beef and crisp broccoli florets are coated in a savory, aromatic sauce made with ginger, garlic, and a hint of sesame, served alongside light and fluffy cauliflower rice for a satisfying, healthy meal.

• Prep: 25 min
• Cook: 30 min
• Total: 55 min
• Servings: 6
• Cuisine: Chinese
• Difficulty: Medium
• Cost: $7.69/serving

Dietary

• High-Protein
• Low-Calorie
• Dairy-Free
• Nut-Free
• Egg-Free
• Low-Fat
• High-Fiber
• Low-Saturated-Fat

Tags

• stir-fry
• healthy
• comfort food
• savory
• tangy

Ingredients

• 1.5 pound beef flank steak (boneless, skinless, thinly sliced against the grain)
• 2 pound broccoli florets
• 2 cauliflowers (medium, cut into florets)
• 0.5 cup low-sodium soy sauce
• 1 tablespoon cornstarch
• 2 teaspoon sesame oil (toasted)
• 1.5 tablespoon fresh ginger (grated)
• 4 clove garlic clove (minced)
• 2 tablespoon rice vinegar
• 0.5 tablespoon honey
• 0.25 cup water
• 2 tablespoon olive oil
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 0.5 teaspoon red pepper flakes
• 3 green onions (sliced)

Instructions

1. In a medium bowl, combine the thinly sliced beef flank steak with 2 tablespoons of the low-sodium soy sauce, the cornstarch, and 1 teaspoon of the sesame oil. Toss to coat evenly and set aside to marinate while you prepare the vegetables.
2. To prepare the cauliflower rice, roughly chop the cauliflower florets and pulse them in a food processor until they resemble rice grains. Be careful not to over-process.
3. Heat 1 tablespoon of olive oil in a large skillet or wok over medium-high heat. Add the cauliflower rice and season with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper. Sauté for 5-7 minutes, stirring occasionally, until tender-crisp. Remove from the skillet and set aside.
4. Add the remaining 1 tablespoon of olive oil to the same skillet. Increase heat to high. Add the broccoli florets and cook for 5-7 minutes, stirring frequently, until bright green and tender-crisp. Remove from the skillet and set aside.
5. In a small bowl, whisk together the remaining 1/4 cup low-sodium soy sauce, the grated fresh ginger, minced garlic, rice vinegar, honey, water, and if desired, the red pepper flakes.
6. Add the marinated beef to the hot skillet (you may need to do this in two batches to avoid overcrowding). Stir-fry for 3-4 minutes per batch, until browned and cooked through. Remove the beef from the skillet and set aside.
7. Return all the cooked beef, broccoli, and the prepared sauce mixture to the skillet. Bring to a simmer, stirring constantly, until the sauce has thickened and coats the beef and broccoli, about 1-2 minutes.
8. Serve the Shanghai Beef and Broccoli Stir-Fry hot over the cauliflower rice. Garnish with sliced green onions, if using.

Notes

Leftovers can be stored in airtight containers in the refrigerator for up to 3 days and reheat well in the microwave or a skillet. For an extra kick, add more red pepper flakes to taste.

Nutrition (per serving)

• Calories: 379
• Protein: 36.4 g
• Carbohydrates: 31.3 g
• Fat: 14.2 g
• Fiber: 10.8 g
• Sodium: 1412 mg
• Saturated Fat: 3.6 g
• Sugar: 12.6 g
• Cholesterol: 76 mg