Asian Beef and Broccoli with Brown Rice
Cook Time
Cook Time
  • 1large head broccoli
  • 1Tablespoon low sodium soy saucetamari or liquid aminos
  • 1teaspoon sesame oil
  • 2teaspoon cornstarch
  • 1teaspoon baking soda
  • 1pound sirloin or flank 100% grass-fed steak
  • 1 1/3cup beef bone broth
  • 2teaspoon rice wine vinegar
  • 2cloves garlicminced
  • 3Tablespoon vegetable or coconut oil
  • 1cup quick cook brown rice
  1. In a small bowl, whisk together the soy sauce, sesame oil, 1 teaspoon cornstarch and baking soda. Slice the beef against the grain into thin strips and add it to your marinade. Let it sit for at least 10 minutes.
  2. In a separate small bowl, stir together the 1/3 cup broth, rice wine and remaining 1 teaspoon cornstarch until the cornstarch is fully dissolved.
  3. Chop broccoli into bite-sized pieces, including florets and stalk. Add 1 tbsp vegetable or coconut oil to skillet and saute broccoli until bright green and tender. Be careful to not overcook.
  4. Bring remaining 1 cup of broth to a boil and add rice. Follow instructions on rice package for cook time.
  5. Heat a wok or large skillet on high heat and add the oil. Toss the marinated beef and garlic into the pan. Cook for about 1 minute, continually moving the beef so it browns on all sides. Once the beef is seared, add the broccoli and cook for an additional minute. Stir in the sauce and keep it all moving. Don’t be afraid to scrape any bits off the bottom of the pan before they start to burn. Once the sauce has turned into a nice thick glaze, about 1 minute, serve immediately.
Recipe Notes

Recipe by Jennifer Schlub.

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