Korean Stir-Fried Beef
Skillet Cauli-Rice
Ingredients
- 2 lb flank steak (or use skirt steak; see Note)
- 4 Tbsp avocado oil, divided
- 1 (12-oz) pkg broccoli florets
- 1 carrot, diagonally sliced
- 1 onion, thinly sliced
- 3 cloves garlic, minced
- 1 Tbsp minced ginger
- ⅓ cup low-sodium soy sauce
- 3 Tbsp fresh lime juice
- 1 Tbsp fish sauce
- 2 tsp arrowroot
- 1 tsp crushed red pepper (optional)
Instructions
- Thinly slice steak across the grain. Cook steak, in 2 batches, in 1½ Tbsp hot oil per batch in a large nonstick skillet over medium-high heat 1 to 2 minutes, stirring once. Remove steak from skillet; keep warm.
- Cook broccoli, carrot, onion, garlic, and ginger in 1 Tbsp hot oil in same skillet 6 to 8 minutes or until vegetables are tender.
- Meanwhile, whisk together soy sauce, lime juice, fish sauce, arrowroot, and, if desired, red pepper.
- Return beef and accumulated juices to skillet. Stir in soy sauce mixture. Cook 1 minute or until sauce is thickened, stirring constantly. Serve over Skillet Cauli-Rice recipe.
Side Dish Ingredients
- 2 (12-oz) pkg cauliflower crumbles
- ½ tsp salt
- ½ tsp pepper
- 3 Tbsp avocado oil
- ¼ cup low-sodium chicken broth
Side Dish Instructions
- Cook cauliflower, salt, and pepper in hot oil in a large skillet over medium-high heat 2 minutes. Stir in broth; cover and cook 12 to 15 minutes or until tender.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
349
|
89
|
438
|
| Fat (g) | 20 | 7 | 27 |
| Sat. Fat (g) | 5 | 1 | 6 |
| Protein (g) | 34 | 3 | 37 |
| Carb (g) | 6 | 5 | 11 |
| Fiber (g) | 2 | 3 | 5 |
| Sodium (mg) | 895 | 217 | 1112 |
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