| 11 | 20 | 554 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 5 min | 15 min | 4 |
| 1 cup | Beef broth (stock) |
| 340 gm | Beef loin steak, lean |
| 4 cup | Broccoli, raw (florets cut into small pieces, stalks peeled and cut into 1/4-inch dice) |
| 2 cup | Brown rice, long-grain, dry |
| 3 tsp | Cornstarch (divided) |
| 2 clove(s) | Garlic (minced) |
| 4 stalk(s) | Green onion (finely chopped) |
| 1/2 tsp | Salt |
| 1 tsp | Sesame oil |
| 3 tbsp | Soy sauce |
| 1 tbsp | Vegetable oil |
1. Cook rice as directed on package.
2. Heat vegetable oil in a large skillet over high heat until hot but not smoking. Add beef, and sprinkle with the salt. Cook, stirring occasionally, until browned, 3 to 4 minutes. Using a slotted spoon, transfer beef to a plate.
3. Add scallions and garlic to skillet. Cook, stirring constantly, until golden, about 30 seconds. Add broccoli and 1/2 cup water. Cook, stirring occasionally, until mixture is dry, about 3 minutes.
4. Stir together broth, soy sauce, and cornstarch in a small bowl, and add to skillet. Cook, stirring constantly, until mixture is no longer cloudy, 1 to 2 minutes.
5. Return beef and any juices to pan; cook, stirring often, until beef is heated through, about 1 minute. Remove from heat, and stir in sesame oil. Serve with rice.
Beef
is a great source of protein and is high in B12
| Grain | 3.1 |
| Meat | 1.1 |
| Vegetables | 1.2 |
