Thinly sliced lean beef is ideal with fresh broccoli and a spicy chili-garlic sauce. Don’t forget to add some nutty brown rice.
12 ounces beef steak, very thinly sliced
4 cups broccoli florets
1 tablespoon coconut oil
1 tablespoon cornstarch
2 tablespoons soy sauce
2 tablespoons rice vinegar
2 tablespoons mirin
1/2 teaspoon sesame oil
1 tablespoon sugar
2 cups brown rice, cooked
Combine chicken broth, cornstarch, soy sauce, rice vinegar, Mirin, sesame oil, sugar and Asian chili sauce in a small bowl.
Preheat non-skillet over medium high heat with 1/2 tablespoon coconut oil. Add beef and stir fry until beef is cooked through, 3 – 4 minutes. Remove from pan.
Add remaining coconut oil and saute broccoli for 3 – 4 minutes until crisp-tender. Add chicken broth or water as needed to keep pan from becoming too dry.
Serve over rice.