Broccoli & Ginger Beef Stir-Fry

Prep time: 10 min
Total time: 25 min
Serves: 4
1 cup
orange juice
250 mL
1 tbsp
finely grated fresh ginger
15 mL
2 tsp
soy sauce
10 mL
2 tsp
sesame oil
10 mL
2
cloves garlic, minced
8 oz
blade steak, cut in thin strips
250 g
2 cups
baby carrots
500 mL
4 cups
broccoli florets (about 1 head)
1 L
2 tbsp
vegetable oil
30 mL
2 1/2 cups
cooked quinoa or rice
625 mL
2 tbsp
butter
30 mL
Salt and pepper to taste
Per serving (1/4 of the recipe): 350g
calories
450
fat
21 g
saturated fat
7 g
carbs
45 g
sugar
9 g
protein
19 g
cholestrol
60 mg
fibre
4 g
sodium
430 mg

Directions

  1. Whisk together orange juice, ginger, soy sauce, sesame oil and garlic in a large bowl. Add the beef and set aside to marinate.

  2. Meanwhile, bring medium saucepan of water (about 2/3 full) to boil. Cook carrots 5 min. Add broccoli florets and cook for another 2 min. Drain and set aside vegetables.

  3. Heat vegetable oil in large skillet or wok over high heat 30 sec. Add the veggies, beef and marinade. Cook, stirring, until beef begins to look cooked, about 4 min. Reduce heat to medium. Stir in the quinoa (or rice) and butter until melted. Cook until meat is done. Add salt and pepper to taste.