Stir-Fried Beef with Bok Choy and Broccoli

Thin strips of top sirloin seared with crisp baby bok choy and broccoli florets in a savory ginger-soy garlic sauce over cauliflower rice.

• Prep: 15 min
• Cook: 15 min
• Total: 30 min
• Servings: 4
• Cuisine: Chinese
• Difficulty: Easy
• Cost: $13.78/serving

Dietary

• High-Protein
• Low-Carb
• Low-Sugar
• High-Fiber
• Dairy-Free
• Nut-Free
• Egg-Free

Tags

• stir-fry
• sauté
• healthy
• savory
• quick

Ingredients

• 2 pound top sirloin steak (trimmed of fat, sliced thin)
• 1 tablespoon toasted sesame oil
• 5 cup broccoli florets
• 1 pound baby bok choy (trimmed and sliced)
• 1 package riced cauliflower (frozen)
• 3 tablespoon low-sodium soy sauce
• 1 tablespoon fresh ginger (grated)
• 4 clove garlic (minced)
• 1 tablespoon rice vinegar
• 0.5 teaspoon salt
• 0.25 teaspoon crushed red pepper flakes

Instructions

1. In a small bowl, whisk together 3 tablespoons low-sodium soy sauce, 1 tablespoon grated fresh ginger, 4 minced garlic cloves, 1 tablespoon rice vinegar, 1/2 teaspoon salt, and 1/4 teaspoon crushed red pepper flakes.
2. Heat 1 tablespoon toasted sesame oil in a large wok or skillet over high heat. Add the 2 pounds sliced top sirloin in a single layer and sear without moving for 2 minutes, then stir-fry for 2 additional minutes until browned. Transfer beef to a plate.
3. In the same hot pan, add 5 cups broccoli florets, 1 pound sliced baby bok choy, 1 package riced cauliflower, and 2 tablespoons of water. Cover and steam for 4 minutes until vegetables are bright green and crisp-tender.
4. Return the seared beef and any juices back to the pan, pour in the prepared sauce, and toss vigorously over high heat for 1 to 2 minutes until everything is evenly coated and piping hot.

Notes

Slicing the sirloin across the grain ensures maximum tenderness in a fast stir-fry.

Nutrition (per serving)

• Calories: 633
• Protein: 54.3 g
• Carbohydrates: 18.3 g
• Fat: 37.5 g
• Fiber: 9 g
• Sodium: 1005 mg
• Saturated Fat: 13.5 g
• Sugar: 5.8 g
• Cholesterol: 178 mg