Looking for a quick and delicious weeknight dinner? This Beef & Broccoli Stem Stir-Fry combines tender slices of flank steak, crunchy broccoli stems, and vibrant carrots all cooked in a savory coconut aminos sauce. Served over fluffy Jasmine rice, it’s a healthy and satisfying meal perfect for busy nights. Plus, it’s a great way to use up leftover broccoli stems, making it both delicious and resourceful!
Recipe
Serves 4
6.5 oz. (185g) Jasmine rice, dry
1 lb. (450g) flank steak, thinly sliced against the grain
1 tbsp.arrowroot, divided
2 oz. (60ml) coconut aminos divided
4 fl oz. (120ml) beef stock
1 clove garlic, minced
1 tsp. fresh ginger, grated
1 medium yellow onion, sliced
6.5 oz. (185g) broccoli stems, julienned (use leftover stems from other recipe in this pack)
2 medium carrots, peeled & julienned
2 green onions, sliced
How to Prepare
Cook the rice according to package directions and set aside.
In a bowl, toss the steak with half the arrowroot and half the coconut aminos. Set aside.
In a separate bowl, whisk together the remaining arrowroot and coconut aminos, beef stock, garlic, ginger, salt and pepper until smooth.
Heat 1 tbsp. olive oil in a large skillet over medium-high heat. Add the steak in batches, cooking for 1-2 minutes on each side, then remove and set aside.
Add the onion to the skillet and sauté for 3-4 minutes until softened. Add the broccoli stems and carrots, cooking for a further 2-3 minutes.
Return the steak to the pan, add the sauce, stir well to combine and cook for 2-3 minutes until the sauce thickens.
Serve the stir-fry over the rice, garnish with green onions.
