Popular Conditions & Diets
Ingredients
14
Time
25m
Serves
4
Recipe by Fran Allen
Ingredients
14
Time
25m
Serves
4
1 lb
Flank Steak
sliced into thin strips
2 Tbsp
Avocado Oil
divided
2 cups
Celery
chopped
6 cups
Broccoli
chopped into florets
2 tsp
Sesame Seeds
Dinner
30-Minute Meal
2 tsp
Fresh Ginger
grated
3
Garlic Cloves
grated
1/4 cup
Warm Water
5 Tbsp
Tamari
1 Tbsp
Cornstarch
1/2 tsp
Chili Flakes
1/4 tsp
Black Pepper
2 Tbsp
Sesame Oil
2 Tbsp
Coconut Sugar
1
To start: cook your rice per package instructions so everything finishes all together.
2
Combine ginger, garlic, water, tamari, corn starch, chili flakes, black pepper, sesame oil and coconut sugar a bowl. Mix well until there are no lumps. Set aside.
3
Place a large skillet over medium heat and add 1 Tbsp oil. Add broccoli florets and sauté until broccoli is bright green and crisp-tender then remove from pan.
4
Increase pan’s heat to high heat and add remaining 1 Tbsp of oil. Add beef slices in a single layer and sauté 2 minutes per side or just until cooked through.
5
Add the sauce and reduce heat to medium/low. Simmer for 3-4 minutes and add broccoli and stir to combine. The sauce will thicken, stir in 1-2 Tbsp water to thin the sauce if desired. Serve over rice and garnish with extra sesame seeds, green onions or chili if desired.
6
Substitutions: To make this dish plant based, substitute flank steak for one package of veggie beef strips like these. To make this dish low carb, omit the sugar from the stir fry sauce and substitute cooked rice for cauliflower rice or zucchini noodles.
Fran Allen, CNP is a non-diet certified Holistic Nutritionist based in Toronto. Her work focuses on intuitive eating, achieving health at every size and dismantling diet culture. She uses her years of professional culinary experience to make meals fun, easy and satisfying.
