Details

• Servings: 4
• Serving Size: 1 1/2 cups beef and broccoli, 1/2 cup rice

Ingredients

• 2 Tbsp dry sherry or red wine
• 2 Tbsp low-sodium soy sauce (gluten free if needed)
• 1 tsp sugar
• 1 lb boneless flank steak, cut diagonally across grain into thin slices
• 1/2 cup beef broth (gluten free if needed)
• 1 Tbsp cornstarch or arrowroot
• 1 Tbsp hoisin sauce (gluten free if needed)
• 1 Tbsp olive oil
• 1 tsp chopped fresh ginger
• 3 garlic cloves, minced
• 4 cups broccoli florets
• 1/3 cup sliced scallions
• 1/2 cup water chestnuts
• 1/2 tsp sesame seeds (optional)
• 2 cups cooked brown rice

Preparation

1. In a bowl, combine 1 tablespoon of the sherry, 1 tablespoon of the soy sauce, sugar and flank steak. Set aside. In a small bowl, stir together the remaining 1 tablespoon sherry, the remaining 1 tablespoon soy sauce, broth, cornstarch and hoisin. Set aside.
2. Lightly coat a skillet with nonstick cooking spray and heat on medium high. Add the beef mixture and cook for 3 minutes, or until browned. Remove beef from skillet and drain the juices.
3. Add oil to skillet. Add ginger and garlic and cook for 30 seconds, stirring constantly. Add broccoli and 1/4 cup water and cook for 2 to 3 minutes, or until broccoli is softened but still crisp. Add scallions and cook for 1 minute, stirring constantly. Add broth mixture, beef mixture and water chestnuts; cook for 2 minutes, or until beef is thoroughly heated and sauce is slightly thick. Sprinkle with sesame seeds, if using. Serve beef mixture over rice.