Beef and Broccoli Rice Bowls
Wine Recommendation
Chateau Ste. Michelle Cabernet Sauvignon
Ingredients
- 3 (3.5-oz) pouches boil in bag brown rice
- 1½ lb flank steak, trimmed and sliced into thin strips
- 1 Tbsp sesame oil
- 6 cups broccoli florets
- 6 cloves garlic, minced
- 1 Tbsp cornstarch
- 1½ cups less sodium beef broth, divided
- ¾ cup teriyaki sauce
Instructions
- Cook rice according to package directions. Set aside.
- Meanwhile, cook beef, in batches, in hot oil in a large saucepan over medium-high heat 4 to 6 minutes or to desired doneness. Remove from pan, and set aside.
- Add broccoli and garlic to pan. Combine cornstarch and ¼ cup broth in a small bowl. Add cornstarch mixture, remaining broth, and teriyaki sauce to pan; simmer 8 to 10 minutes or until broccoli is tender and sauce thickens. Return beef to pan. Serve over rice.
Nutritional Information
| Main | Total | |
| Servings | 6 | |
| Calories |
460
|
460
|
| Fat (g) | 12 | 12 |
| Sat. Fat (g) | 4 | 4 |
| Protein (g) | 33 | 33 |
| Carb (g) | 56 | 56 |
| Fiber (g) | 4 | 4 |
| Sodium (mg) | 561 | 561 |
| T. Sugs (g) | 11 | 11 |
| A. Sugs (g) | 10 | 10 |
Quick & Healthy Meal Plan
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