| 14 | 30 | 306 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 15 min | 15 min | 4 |
| 2 tbsp | Sunflower oil (or coconut oil) |
| 350 gm | Beef, flank (thinly sliced against the grain) |
| 3 clove(s) | Garlic (minced) |
| 1 head | Broccoli, raw (Stems trimmed, florets cut into bite sized pieces) |
| 2 medium | Carrots (thinly sliced) |
| 8 mushroom(s) | Shiitake mushrooms, raw (sliced and steamed) |
| 1/4 cup | Soy sauce, low sodium (for the sauce) |
| 2 tsp minced | Ginger root (for the sauce) |
| 1 tbsp | Rice vinegar (for the sauce) |
| 1 tbsp | Hoisin sauce, ready-to-serve (for the sauce) |
| 2 tsp | Sesame oil (for the sauce) |
| 1 1/2 tsp | Cornstarch (for the sauce) |
| 1/2 tsp | Hot pepper (chili) flakes (for the sauce) |
| 2 stalk(s) | Green onion (thinly sliced, for the sauce) |
1. In a bowl, combine the soy sauce, vinegar, hoisin, ginger, garlic sesame oil, cornstarch, chili flakes, and green onions. Set aside.
2. In a wok or skillet, heat 1 tablespoon of sunflower oil. Add the beef strips and garlic; cook, stirring constantly, until browned. Remove to a plate and set aside.
3. Add the remaining oil to the wok or skillet and add the carrots. Cook, stirring constantly, for about 4 minutes, or until it begins to become tender-crisp. Add the broccoli and mushrooms, cook, stirring constantly for another 2 minutes.
4. Add the beef back to the pan along with the sauce mixture. Cook, stirring, until the sauce is thickened and beef is done as desired.
Beef
is a great source of protein and B12!
Vegetables
contain key vitamins and minerals important for good health and maintenance of the body!
| Meat | 1.0 |
| Vegetables | 2.3 |
