Beef with Broccoli

Written by 
The Canyon Ranch Kitchen

Nutrition Information (per serving)

30 g
636 mg
27 g
8 g
3 g
48 mg

1 lb flank steak
2 Tbsp chopped scallions
½ tsp coarsely ground black pepper
½ tsp grated fresh ginger

Sauce for Stir-fry
¼ cup low-sodium tamari sauce
1 tsp minced garlic
2 Tbsp diced shallots
2 Tbsp light brown sugar
2 Tbsp rice vinegar
⅓ cup water
¼ tsp crushed red pepper flakes
¾ tsp minced fresh ginger

1 lb fresh broccoli
1 tsp cornstarch
1⅓ cups cooked brown rice

  1. Thinly slice flank steak. Combine beef, scallions, black pepper, and ginger in a glass baking dish, cover and marinate overnight.
  2. In a blender container combine all ingredients for sauce and puree. Set aside.
  3. Cut broccoli into florets. Blanch broccoli in boiling, lightly salted water until tender. Immediately transfer broccoli to an ice bath to chill. 
  4. Spray wok or large sauté pan with canola oil spray, do not preheat pan. Turn heat to medium-high, add beef and stir-fry until cooked through, only 3 minutes. Add broccoli and stir-fry briefly. Stir cornstarch into sauce and add sauce to stir-fry and cook until thickened about 2 minutes.
  5. Place ⅓ cup of cooked rice in each of 4 bowls. Evenly divide the beef and broccoli mixture on top of the rice in each bowl.
About the author 
All Canyon Ranch recipes are developed on property by our esteemed chefs, led by Corporate Chef Scott Uehlein.