|15 min||15 min||4|
|2 tbsp||Sunflower oil (or coconut oil)|
|350 gm||Beef, flank (thinly sliced against the grain)|
|3 clove(s)||Garlic (minced)|
|1 head||Broccoli, raw (Stems trimmed, florets cut into bite sized pieces)|
|2 medium||Carrots (thinly sliced)|
|8 mushroom(s)||Shiitake mushrooms, raw (sliced and steamed)|
|1/4 cup||Soy sauce, low sodium (for the sauce)|
|2 tsp minced||Ginger root (for the sauce)|
|1 tbsp||Rice vinegar (for the sauce)|
|1 tbsp||Hoisin sauce, ready-to-serve (for the sauce)|
|2 tsp||Sesame oil (for the sauce)|
|1 1/2 tsp||Cornstarch (for the sauce)|
|1/2 tsp||Hot pepper (chili) flakes (for the sauce)|
|2 stalk(s)||Green onion, scallion, ramp (thinly sliced, for the sauce)|
1. In a bowl, combine the soy sauce, vinegar, hoisin, ginger, garlic sesame oil, cornstarch, chili flakes, and green onions. Set aside.
2. In a wok or skillet, heat 1 tablespoon of sunflower oil. Add the beef strips and garlic; cook, stirring constantly, until browned. Remove to a plate and set aside.
3. Add the remaining oil to the wok or skillet and add the carrots. Cook, stirring constantly, for about 4 minutes, or until it begins to become tender-crisp. Add the broccoli and mushrooms, cook, stirring constantly for another 2 minutes.
4. Add the beef back to the pan along with the sauce mixture. Cook, stirring, until the sauce is thickened and beef is done as desired.
is a great source of protein and B12!
contain key vitamins and minerals important for good health and maintenance of the body!