Beef and Broccoli Stir Fry #dinnerrecipe #food #amazingrecipe #easyrecipe

One of the most prevalent Chinese takeout alternatives is hamburger and broccoli pan sear. The meat is delicate with a sticky teriyaki sauce, the broccoli is burned on the wok and the warm white rice it accompanies just unites everything. In any case, it's frequently right around a thousand calories for that one supper and it leaves you feeling full and enlarged. I made this solid meat and broccoli pan sear as a lighter adaptation of that feast!

Rather than pan-searing meat and broccoli and serving it over white rice or dark colored rice, I really make "rice" from broccoli. Like riced cauliflower, riced broccoli has the surface of couscous. It's delicate, cushioned and very filling without adding much calories or carbs to a formula. Broccoli rice may be less flexible than cauliflower rice, however it's as yet a magnificent low-carb ketogenic choice that makes any dish progressively healthy and nutritious!

The initial step to make sound hamburger and broccoli is to make the sauce. It has a teriyaki or mongolian flavor and it's made with hoisin sauce, soy sauce, crisp ginger and sesame seed oil. As a result of the new ginger pieces, I like to mix it in a little blender to ensure it's smooth. This likewise emulsifies the sauce so it sticks better to the meat. On the off chance that you utilize ginger glue or ginger powder rather, you can simply whisk it.

Presently the broccoli rice is prepared to go, yet it has that crude veggie taste. So it's ideal on the off chance that you cook it with a some olive oil, green onions and crisp garlic. When you saute the broccoli rice, it gives it an increasingly nutty and rich taste.

Meat and broccoli pan fried food is a mainstream Asian formula. Rather than serving it with white rice, I make broccoli rice! It's sans gluten, sans grain and low carb

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Ingredients

• For the broccoli rice
• 4 cups broccoli florets about 2 small crowns
• 1 tablespoon olive oil
• 1 garlic clove minced
• 1 green onion thinly sliced white and green parts separated
• For the Sauce
• ¼ cup hoisin sauce
• ¼ cup water
• 1 tablespoon cornstarch
• 1 tablespoon soy sauce
• 1 tablespoon toasted sesame seed oil
• 1 teaspoon fresh ginger minced
• For the beef
• 1 tablespoon olive oil
• 1 pound flank steak thinly sliced across the grain
• Salt and pepper to taste

Instructions

1. To make the riced broccoli, process the broccoli florets in a blender or food processor until you get a riced texture. Heat a pan with olive oil on medium, add the garlic and the white parts of the green onions and fry until fragrant, about 1-2 minutes. Add the riced broccoli to the mixture and toss together until the broccoli slightly softens, about 2-4 minutes. Divide the broccoli between 4 bowls and wipe clean the pan with a paper towel
2. To make the sauce, whisk together the ingredients in a small bowl or a small blender. Set aside.
3. To cook the steak, season with salt and pepper. Then heat the pan used for broccoli rice with olive oil on medium-high. Place the steak strips on the pan in a single layer and cook for 1-2 minutes per side to brown each steak strip. You many need to cook in batches. Add the sauce to the steak and reduce the heat to low. Cook for an additional 3-5 minutes, stirring to coat and allowing the sauce to thicken.
4. Serve the steak on top of the riced broccoli, and garnish with the green parts of the green onions and red pepper flakes.

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Source : bit.ly/2Y6gQnV