Dinner
Beef Stir-fry
| Total time:
| Prep:
| Cook:
| Servings:
|
| 35 min |
10 min |
25 min |
6 |
Dietary Restrictions
Dairy-freeEgg-freePeanut-freeTree-nut-freeFish-freeShellfish-freePork-Free
Ingredients
-
3 1/2
Cup
water
-
2
Cup
basmati rice
-
1/2
Cup
low sodium soy sauce
-
1 1/2
Cup
water
-
2
Tablespoon
honey
-
3
Tablespoon
cornstarch
-
4
garlic clove
-
1
Teaspoon
ginger powder
-
1
onion
-
1
red bell pepper
-
1
yellow bell pepper
-
2
Tablespoon
avocado oil
-
12
Ounce
flank steak
-
3/4
Cup
mushrooms
-
2
Cup
broccoli
-
1
Tablespoon
sesame seeds
Directions
-
Place water in a pot and bring to a boil. Add the rice. Cover the pot, lower the heat and cook for 20 minutes on low heat.
-
While the rice is cooking, let’s make the sauce: add the soy sauce, water, honey, cornstarch, garlic, and ginger to a bowl. Mix until incorporated and set aside.
-
In a separate bowl add the onions and bell peppers. Set aside.
-
Now we will cook the steak in two batches. We do this to prevent the steak from releasing too much liquid. Heat up some avocado oil in a pan. Add half of the steak and cook for 6 minutes. Remove from the pan, place it on a plate, add the other half of steak and cook another 6 minutes. Remove from the pan.
-
Add the mushrooms to the same pan where you cooked the steak and cook for 3 minutes. Remove from the pan and set aside.
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Nutrition Facts per Serving
| Nutrient |
Amount |
| Calories
| 477 kcal |
| Fat
| 11 g |
| Carbohydrates
| 73 g |
| Protein
| 22 g |
| Fiber
| 3 g |
| Sugar
| 9 g |
| Sodium
| 822 mg |
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