Beef and Broccoli with Brown Rice

Name: Beef and Broccoli with Brown Rice
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Cuisine: Asian, Chinese
Ingredients: 1 cup brown rice; .333 cup reduced-sodium soy sauce; 1 tablespoon rice vinegar; 2 teaspoons sesame oil; 2 teaspoons cornstarch; 8 ounces white mushrooms, sliced (about 1 1/2 cups); 2 teaspoons canola oil; 1.25 pounds sirloin tip steak, top sirloin, or top round, thinly sliced; cut into bite-size pieces 1 large orange bell pepper, sliced (about 1 1/4 cups); 1 tablespoon peeled, chopped fresh ginger (1" piece); 2 teaspoons sesame seeds, toasted; 1 tablespoon honey; 1 large head broccoli (about 2 1/4 pounds), trimmed, florets; 3 cloves garlic, chopped

1 step

Prep:20minCook:30min

Try using tamari soy sauce in this dish. Compared to regular soy sauce, it's made with less or no wheat and tends to be smoother, more complex, and less salty. You'll find it in the Asian section of large supermarkets.

Updated at: Thu, 17 Aug 2023 00:13:43 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

High

Nutrition per serving

Calories594.1 kcal (30%)

Total Fat19 g (27%)

Carbs66.9 g (26%)

Sugars11.3 g (13%)

Protein43.6 g (87%)

Sodium776.1 mg (39%)

Fiber9.7 g (35%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

1 cupbrown rice

⅓ cupreduced-sodium soy sauce

1 tablespoonrice vinegar

2 teaspoonssesame oil

2 teaspoonscornstarch

8 ounceswhite mushrooms

sliced

2 teaspoonscanola oil

1.25 poundssirloin tip steak

top sirloin, or top round, thinly sliced

1orange bell pepper

cut into bite-size pieces, large, sliced

1 tablespoonfresh ginger

peeled, chopped piece

2 teaspoonssesame seeds

toasted

1 tablespoonhoney

1 headbroccoli

trimmed, florets

3cloves garlic

chopped

Instructions

Step 1

1 Bring 2 cups water to a boil in a medium saucepan on high heat. Stir in the rice, cover, reduce heat to low, and simmer until the rice is tender and the liquid is evaporated, about 50 minutes. Remove from the heat and let stand 10 minutes. 2 Whisk the soy sauce, vinegar, honey, sesame oil, cornstarch, and 3 tablespoons water together in a small bowl. Set aside. 3 Coat a large skillet with cooking spray and heat on medium heat. Add the mushrooms and cook, stirring occasionally, until tender and lightly browned, 8 to 10 minutes. Transfer to a bowl. Add the canola oil to the skillet and raise the heat to medium high. Add the beef and cook, stirring occasionally, until browned and just cooked through, 3 to 5 minutes. Add to the mushrooms. 4 Add the broccoli and bell pepper to the skillet and cook, stirring, until lightly browned, about 2 minutes. Add 2/3 cup water and simmer until evaporated, about 2 minutes. (If the skillet is too small to fit all the vegetables at once, cook in two batches, using 1/3 cup water per batch. Return all vegetables to the skillet before proceeding.) Add the ginger and garlic and cook 1 minute, stirring constantly. Add the soy sauce mixture and simmer until slightly thickened, about 3 minutes. Stir in the beef and mushrooms and cook until heated through, 1 to 2 minutes. Spoon over the rice, sprinkle with sesame seeds, and serve.