Healthy Beef & Broccoli

I’ve been taking requests on Periscope and one viewer got me out of my comfort zone when she asked for “Beef & Broccoli Take Out style.” I am not a big beef eater. Like, I haven’t eaten beef of any kind in over 15 years. But the challenge sounded fun, so I did it, and it was wonderful. My family couldn’t stop eating it! The rice is, of course, made from cauliflower to keep the carbs in check. I didn’t use too much sauce and there’s NO SUGAR! Chinese restaurants often contain MSG, sugar, sodium, lots of fat and gluten from the coated meat dishes. My recipe is g-free low-carb, fiber-filled and just plain delicious!

By Erin Woodbury October 2, 2015

If you love something that isn't healthy, decide to recreate it!

Prep Time : 10 minutes
Cook Time : 7 minutes
Rating 5 stars - based on 2 review(s)
Yield : 6

Ingredients

1 1/2 pounds flank steak, trimmed of fat
1/4 cup fresh squeezed orange juice
3 tablespoons coconut aminos or soy sauce alternative
1 tablespoon cornstarch - (or tapioca or arrowroot)
3 garlic cloves, minced
2 tablespoons ginger, minced
2 green onions, sliced
1/2 tablespoon toasted sesame seeds
Sauce
1/4 cup fresh squeezed orange juice
3 tablespoons coconut aminos or soy sauce alternative
2 tablespoons water
1 tablespoon sesame oil
1 tablespoon cornstarch - (or tapioca flour or arrowroot)
2 cloves garlic, minced
2 green onions, sliced
1/2 teaspoon ginger, minced
1/4 teaspoon red pepper flakes
1 head broccoli, stems removed
1 large head cauliflower, riced - (or 2 bags frozen Riced Cauliflower from Trader Joe's)

Instructions

Cut the flank steak into small strips. Place into a large ziplock bag with the orange juice, coconut aminos/soy alternative, cornstarch, garlic, ginger, green onions and sesame seeds. Allow to marinate for 4 hours or overnight.
Stir together the sauce ingredients (orange juice through red pepper flakes).
Heat a large pan over medium heat and coat it with cooking spray. Add the beef and saute for 2 minutes. Add the broccoli florets and pour the sauce on top.
Stir, then cover for 4-5 minutes, or until the broccoli is bright, yet fork tender and the meat is fully cooked.
Heat up the riced cauliflower (my recipe is here). Add the cauliflower to the pan and combine everything so the rice gets covered with sauce. Portion the meal onto 6 plates, and serve.