Ingredients
Macros above are per serving.
- 1.25 lb (560g) lean flank steak, thinly sliced against the grain
- 5 cups (450g) broccoli florets
- 3 tbsp low-sodium soy sauce
- 1 tbsp cornstarch
- 1 tbsp toasted sesame oil
- 3 garlic cloves, minced
- 1 tbsp fresh ginger, grated
- 1 tbsp honey
- 2 cups (370g) cooked white rice (for serving math)
Method
- Toss sliced beef with cornstarch and 1 tbsp soy sauce. Mix remaining soy, honey, garlic and ginger for sauce.
- Heat sesame oil in a wok over high heat and sear beef 2-3 min until just browned; remove.
- Add broccoli with a splash of water, cover and steam 3-4 min until bright green.
- Return beef, pour in sauce, toss 1 min until glossy, and serve over rice.
Nutrition (per serving)
| Calories | 390 kcal |
|---|---|
| Protein | 36 g |
| Carbs | 30 g |
| Fat | 14 g |
Meal-prep tip
🥡 Portion beef and rice into 4 containers; broccoli stays crisp better if slightly undercooked since it softens on reheat.