Teriyaki Steak & Broccoli
Author: Chef Belinda Jones
Cook Time: 20 minutes
Prep Time: 20 minutes
Nutritional Information: Calories- 346k: Protein- 34g: Carbohydrates- 25g: Fat- 11g
Ingredients
For the sauce:
1/4 cup Braggs liquid amino
1/2 cup water
1/4 cup brown sugar
2 teaspoons minced garlic
2 teaspoons minced ginger
1 tablespoon of honey
1 teaspoon toasted sesame oil
1 tablespoon + 1 teaspoon cornstarch
For the stir fry:
1 1/4 lbs thinly sliced steak such as flank steak or sirloin
3 cups of mixed vegetables (I used broccoli florets, slivered onion, water chestnuts,
snow peas, and sliced bell peppers)
Salt substitute and pepper to taste
1 tablespoon vegetable oil
Optional garnishes: sliced green onions and sesame seeds
Instructions
For the sauce:
- Place the Braggs, water, brown sugar, garlic, ginger, honey, and sesame oil in a small pot over medium-high heat. Stir until sugar is dissolved, about 3 minutes. Turn up the heat to high and bring to a boil.
- Mix the cornstarch with 2 tablespoons of cold water until dissolved. Add the cornstarch mixture to the sauce and boil for 1-2 minutes or until the sauce has thickened. Set sauce aside.
For the stir fry:
- Heat 1 teaspoon vegetable oil in a large pan over medium-high heat. Add the vegetables and season with salt substitute and pepper to taste. Cook for 3-5 minutes or until vegetables have started to brown and soften. Add 2 tablespoons of water and cook, until water has evaporated. When your vegetables are crisp-tender remove them from the pan and set aside.
- Wipe out the pan. Heat the remaining 2 teaspoons of oil in the pan over high heat.
- Place half of the steak in the pan and season generously with salt substitute and pepper. Cook for 2-3 minutes on each side or until just cooked through. Set the first batch of steak aside and repeat the process with the rest of the beef.
- Add all of the meat and vegetables back to the pan. Pour the sauce over the top and cook for 2-3 minutes over medium-high heat until warmed through.
- Garnish with sesame seeds and sliced green onions if desired.
Note* the salt substitutes that I used for this recipe are Braggs liquid amino and salt-free 17