Servings: 4 | Prep time: 5 mins | Cook time: 15 mins
Nutritional information: (average serve)
- Calories: 305
- Protein: 28g
- Carbs: 10g
- Fat total: 16g
Ingredients:
Sauce/Marinade:
1/3 cup Soy sauce or Soy Sauce alternative such as Coconut aminos
1 tbsp Fish sauce
1 tsp Ground ginger
1/4 tsp Crushed red pepper
1 tbsp Olive oil
1/4 cup Chicken broth, reduced sodium (or Bone Broth)
1 tbsp Unflavoured gelatine powder (or replace with Corn-starch)
Stir Fry:
2 tbsp Olive oil (divided)
4 cups Broccoli (cut into florets)
2 cloves Garlic (minced)
1 lb Flank steak (sliced as thinly as possible)
Method
Step 1
In a small bowl, whisk together the coconut aminos, fish sauce, ground ginger, and crushed red pepper.
Step 2
Transfer 2 tablespoons (30 mL) of the coconut aminos mixture to a large bowl – this will be the marinade. Whisk in a tablespoon of olive oil.
Step 3
Add the beef to the large bowl with the marinade and coat. Refrigerate for 30 minutes.
Step 4
Heat a tablespoon (15 mL) olive oil in a sauté pan or wok over medium-high heat. Add the beef and stir fry for a few minutes, until browned. Remove the beef, place in a bowl, and cover to keep warm.
Step 5
Heat another tablespoon of olive oil over medium heat. Add the broccoli. Cover with a lid and cook for 8 to 12 minutes, lifting the lid only occasionally to stir, until crisp tender.
Step 6
Remove the broccoli, place it into the bowl with the beef, and cover again to keep warm.
Step 7
Whisk the chicken broth and gelatine into the reserved marinade/sauce in the smaller bowl, until smooth. (To prevent clumping, sprinkle the gelatine over it instead of just dumping in, and whisk immediately.)
Step 8
Heat the pan again over medium heat. If the pan is dry, add more oil as needed. Add the garlic and sauté for about a minute, until fragrant.
Step 9
Pour the sauce mixture into the pan and bring to a simmer. Simmer, stirring occasionally, for about 5 minutes, until volume is reduced, and it starts to thicken.
Step 10
Add the beef and broccoli to the pan and toss to coat. Stir fry for another minute or two, until hot.
Garnish Options:
This dish is already flavourful and colourful enough not to require garnishes, but if you like, you can add:
- Sesame oil – Stir this in at the end for extra flavour.
- Sesame seeds
- Green onion
Storage Options:
Store: Keep leftover beef and broccoli in an airtight container in the fridge for 3-4 days.
Freeze: Store the stir fry in a heavy-duty freezer bag or airtight container in the freezer for 2-3 months.