TERIYAKI BEEF STIR FRY
One of the most popular Asian meals that we all enjoy is filled with broccoli, a high-fiber, high-nutrient veggie.
- ½ cup water
- ⅓ cup low-sodium soy or tamari sauce
- 2 tablespoons raw honey
- ¼ cup fresh orange juice (or pineapple)
- 4 garlic cloves, minced
- 1 tablespoon fresh ginger, cut into long thin strips
- 1 tablespoon fresh ginger, minced
- 1 pound flank steak, cut against the grain into thin strips
- 2 teaspoons coconut oil
- 4 cups broccoli florets
- 1 medium onion, chopped
- 1 ½ teaspoons cornstarch
- 2 cups brown rice
In a small bowl, combine the first six ingredients. Pour 1/2 cup of this mixture into a plastic bag; add beef. Seal bag, and turn to coat. Refrigerate for at least one hour. Cover and refrigerate remaining marinade.
Remove steak from bag, and discard marinade. In a large nonstick skillet or wok, stir-fry beef in oil for 2−3 minutes or until no longer pink. Remove and keep warm.
Add broccoli and onion to pan; stir-fry for 4 minutes, or until vegetables are tender.
Return beef to the pan. Whisk cornstarch and reserved marinade until smooth; stir into beef mixture. Bring to a boil; cook and stir until thickened, about 2 minutes. Serve over brown rice if desired.
The Daniel Plan Cookbook includes more than 100 delicious, healthy recipes from breakfast to dessert. Go to www.danielplan.com to order