By Sasha Gordanier
Rinse the brown rice under cold water. In a medium saucepan, bring 3 cups of water to a boil, then add the rice. Reduce the heat to low, cover, and let simmer for about 35-40 minutes until the rice is tender. Remove from heat and let it sit for 5 minutes, then fluff with a fork.
While the rice is cooking, slice the lean flank steak or sirloin across the grain into thin strips. Season with salt and pepper.
In a small bowl, mix the low-sodium soy sauce, oyster sauce, cornstarch, and 2 tablespoons of water until smooth. This will be your sauce mixture.
Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the beef slices and stir-fry for about 2-3 minutes until browned. Remove the beef and set aside.
In the same skillet, add the sesame oil. Add minced garlic and grated ginger, sautéing for about 30 seconds until fragrant.
Add the broccoli florets to the skillet and stir-fry them for about 4-5 minutes until they are bright green and tender-crisp.
Return the beef to the skillet and pour in the sauce mixture. Toss everything together, cooking for another 2-3 minutes until the sauce has thickened and everything is coated.
Serve the beef and broccoli over the cooked brown rice, garnished with additional sauce if desired.
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This Dinner Asian Healthy Main Course recipe is ready in 45 minutes and features Lean flank steak or sirloin, Broccoli florets, Garlic and other delicious ingredients. Contains 470 calories total.
Rinse the brown rice under cold water. In a medium saucepan, bring 3 cups of water to a boil, then add the rice. Reduce the heat to low, cover, and let simmer for about 35-40 minutes until the rice is tender. Remove from heat and let it sit for 5 minutes, then fluff with a fork.
While the rice is cooking, slice the lean flank steak or sirloin across the grain into thin strips. Season with salt and pepper.
In a small bowl, mix the low-sodium soy sauce, oyster sauce, cornstarch, and 2 tablespoons of water until smooth. This will be your sauce mixture.
Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the beef slices and stir-fry for about 2-3 minutes until browned. Remove the beef and set aside.
In the same skillet, add the sesame oil. Add minced garlic and grated ginger, sautéing for about 30 seconds until fragrant.
Add the broccoli florets to the skillet and stir-fry them for about 4-5 minutes until they are bright green and tender-crisp.
Return the beef to the skillet and pour in the sauce mixture. Toss everything together, cooking for another 2-3 minutes until the sauce has thickened and everything is coated.
Serve the beef and broccoli over the cooked brown rice, garnished with additional sauce if desired.
Calories per Serving: 470
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