Broccoli & Ginger Beef Stir-Fry
Prep Time
Serves
Cooking Mode
1 cup orange juice
1 tbsp finely grated fresh ginger
2 tsp soy sauce
2 tsp sesame oil
2 cloves garlic, minced
8 oz blade steak, cut in thin strips
2 cups baby carrots
4 cups broccoli florets (about 1 head)
2 tbsp vegetable oil
2 ½ cups cooked quinoa or rice
2 tbsp butter
Salt and pepper to taste
1 cup orange juice
1 tbsp finely grated fresh ginger
2 tsp soy sauce
2 tsp sesame oil
2 cloves garlic, minced
8 oz blade steak, cut in thin strips
2 cups baby carrots
4 cups broccoli florets (about 1 head)
2 tbsp vegetable oil
2 ½ cups cooked quinoa or rice
2 tbsp butter
Salt and pepper to taste
Directions
1Whisk together orange juice, ginger, soy sauce, sesame oil and garlic in a large bowl. Add the beef and set aside to marinate.
2Meanwhile, 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.
3Heat 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.
Tips
1
When time permits, cover and refrigerate marinated blade steak 1 to 24 hr. until ready to use.
Disclaimer
We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.
Personal Note
Personal Note
