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➡️ Low Sodium Soy Sauce
Heat HALF of a Tablespoon of oil in a large skillet or wok over high heat. Add broccoli and stir fry for 1-2 minutes, then reduce the heat, and add in 2-3 Tablespoons of water.
❤Rachel
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Broccoli + Mushroom Beef Stir-fry
Raise your hand if you’re a big stir-fry fan like we are!
The simplicity with the one-pan technique wins our weeknight dinner game every time!
Several months ago we held an informal “taste-off” (taste testing) with a few CFC staffers in my kitchen. This group included our videographer who is a HUGE “foodie” and will tell you himself that he’s not always making the healthiest choices.
Back to the taste test:
I served each person 3 small bowls of brown rice sprinkled with:
➡️ Low Sodium Soy Sauce
➡️ Bragg’s Liquid Aminos
➡️ Coconut Aminos
The UNANIMOUS win for best taste was Coconut Aminos! Which is AWESOME because I believe coconut aminos to be the healthiest of the bunch if you’re looking to avoid soy products.
Second place was a TIE between the remaining two options.
If you haven’t tried coconut aminos you’re truly missing out!
Makes about 4 servings
Ingredients:
- 2 Tbsps avocado oil or olive oil divided
- 1 pound flank steak, sliced into thin 0.5” inch pieces
- 1 large head of broccoli, broken into smaller florets
- 3 fresh garlic cloves, minced or pressed
- 1.5 lbs. button mushrooms, cut into quarters
- 2-3 green onions, sliced
- 1 Tbsp sesame seeds
Stir fry sauce:
- 1/4 cup coconut aminos, Bragg’s liquid aminos, OR low sodium soy sauce
- 2 Tbsps fresh squeezed lemon juice
- 1 Tbsp grated fresh ginger
- 1 Tbsp sesame oil
- 1 Tbsp raw honey
Instructions:
Heat HALF of a Tablespoon of oil in a large skillet or wok over high heat. Add broccoli and stir fry for 1-2 minutes, then reduce the heat, and add in 2-3 Tablespoons of water.
Cover the skillet/wok, cooking for about 1-2 minutes more, or until your broccoli is crisp-tender and bright green. Set aside on a plate. Meanwhile, in a small bowl whisk all stir fry sauce ingredients and set aside.
Heat 1 tbsp oil in the skillet and add in the steak. Stir-fry for 2-3 minutes until cooked to your liking, then set aside. Add in the remaining oil, garlic, and mushrooms. Stir fry for 2-4 minutes.
Return steak and broccoli to the skillet/wok and pour the stir fry sauce on top. Cook for an additional 2 minutes, gently stirring into the pan to get everything nicely coated with your sauce.
Sprinkle with green onions and sesame seeds and enjoy immediately, or divide equally into 4 food prep containers and store in the fridge for up to 4 days.
Enjoy!
❤Rachel
Ingredients
- 2 Tbsps avocado oil, or olive oil divided
- 1 pound flank steak, sliced into thin 0.5'' inch pieces
- 1 large head of broccoli, broken into smaller florets
- 3 fresh garlic cloves, minced or pressed
- 1.5 lbs. button mushrooms, cut into quarters
- 2-3 green onions, sliced
- 1 Tbsp sesame seeds
Stir fry sauce:
- 1/4 cup coconut aminos, Bragg's liquid aminos, OR low sodium soy sauce
- 2 Tbsps fresh squeezed lemon juice
- 1 Tbsp grated fresh ginger
- 1 Tbsp sesame oil
- 1 Tbsp raw honey
Instructions
- Heat HALF of a Tablespoon of oil in a large skillet or wok over high heat.
- Add broccoli and stir fry for 1-2 minutes, then reduce the heat, and add in 2-3 Tablespoons of water. Cover the skillet/wok, cooking for about 1-2 minutes more, or until your broccoli is crisp tender and bright green. Set aside on a plate.
- Meanwhile, in a small bowl whisk all stir fry sauce ingredients and set aside.
- Heat 1 tbsp oil in the skillet and add in the steak. Stir-fry for 2-3 minutes until cooked to your liking, then set aside.
- Add in the remaining oil, garlic and mushrooms. Stir fry for 2-4 minutes.
- Return steak and broccoli to the skillet/wok and pour the stir fry sauce on top. Cook for additional 2 minutes, gently stirring into the pan to get everything nicely coated with your sauce.
- Sprinkle with green onions and sesame seeds and enjoy immediately, or divide equally into 4 food prep containers and store in the fridge for up to 4 days.
- This is also great served with brown rice or quinoa!
© 2024 © Copyright CleanFoodCrush ® LLC 2014-2024 - Rachel Maser - CleanFoodCrush.com
Ingredients
- 2 Tbsps avocado oil, or olive oil divided
- 1 pound flank steak, sliced into thin 0.5'' inch pieces
- 1 large head of broccoli, broken into smaller florets
- 3 fresh garlic cloves, minced or pressed
- 1.5 lbs. button mushrooms, cut into quarters
- 2-3 green onions, sliced
- 1 Tbsp sesame seeds
Stir fry sauce:
- 1/4 cup coconut aminos, Bragg's liquid aminos, OR low sodium soy sauce
- 2 Tbsps fresh squeezed lemon juice
- 1 Tbsp grated fresh ginger
- 1 Tbsp sesame oil
- 1 Tbsp raw honey
Instructions
- Heat HALF of a Tablespoon of oil in a large skillet or wok over high heat.
- Add broccoli and stir fry for 1-2 minutes, then reduce the heat, and add in 2-3 Tablespoons of water. Cover the skillet/wok, cooking for about 1-2 minutes more, or until your broccoli is crisp tender and bright green. Set aside on a plate.
- Meanwhile, in a small bowl whisk all stir fry sauce ingredients and set aside.
- Heat 1 tbsp oil in the skillet and add in the steak. Stir-fry for 2-3 minutes until cooked to your liking, then set aside.
- Add in the remaining oil, garlic and mushrooms. Stir fry for 2-4 minutes.
- Return steak and broccoli to the skillet/wok and pour the stir fry sauce on top. Cook for additional 2 minutes, gently stirring into the pan to get everything nicely coated with your sauce.
- Sprinkle with green onions and sesame seeds and enjoy immediately, or divide equally into 4 food prep containers and store in the fridge for up to 4 days.
- This is also great served with brown rice or quinoa!
© 2024 © Copyright CleanFoodCrush ® LLC 2014-2024 - Rachel Maser - CleanFoodCrush.com
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