This Chinese favorite uses brown rice to up the nutritional value. Find the garlic chili sauce in the Asian food section of larger supermarkets or in Asian markets; Lee Kum Kee is one brand to try. Just make sure it has roughly 15 calories or less per tablespoon.
Recipe Nutritional Information:
Servings: 4
Estimated Total Preparation Time: 50 minutes
Calories per Serving: 547
Recipe Ingredients:
1 cup brown rice, uncooked
1 lb lean flank steak, all visible fat trimmed
1-inch cube ginger (about 2 tsp), peeled and minced
3 tbsp vegetable oil
1 head broccoli (about 3 cups), stalk removed and cut into florets
½ cup garlic chili sauce
Salt and pepper (to taste)
Preparation:
1. Make brown rice per the directions on the package.
2. Slice the flank steak into thin strips and set aside.
3. Mince ginger.
4. When rice is cooked, remove from heat and set aside.
5. Begin stir-fry by heating a large sauté pan on high heat.
6. Add oil and ginger. Cook for 1 minute.
7. Add flank steak, season with salt and pepper as desired, and cook for 3 minutes, tossing frequently to cook evenly.
8. Add broccoli florets and cook an additional 2 minutes.
9. Add garlic chili sauce and cook for 1 minute longer, or until beef is cooked and broccoli is tender.
10. Serve beef and broccoli on a plate or bowl accompanied by brown rice. Enjoy!