Beef & Broccoli

I grew up in Minnesota and I remember clearly standing in our tiny kitchen while my mom taught me how to make this meal in a plug in skillet. It was always one of my favorite meals as a little girl and I remember being happy that day not just about the meal but also to be in the kitchen spending time with my mom.

When I got married and moved away I forgot about this meal all together until one day one of my sisters sent out a text asking for the recipe. When a different sister replied with the recipe from my mom's kitchen I was every so quick to make it. It totally lived up to the memories!

1 Lb. Flank Steak

1 Small Onion (130 g)

1 Tbsp Olive Oil

1 Small Head Broccoli (200 g)

1 (14.5) oz Can Swanson's Beef Broth

3 Tbsp Argon Corn Starch

1 Tbsp Soy Sauce

2 Cups Cooked Uncle Ben's Brown or White Rice

- Chop flank steak into long strips

- Chop onion into thin slices

- Cut off 200 grams worth of broccoli

- Combine beef broth, soy sauce and corn starch and stir until well combined, set aside.

- Heat olive oil over medium heat until hot and add onion, sauté for 5 minutes.

- Add the flank steak strips and cook until no longer pink.

- Remove the onions and meat from the pan, set on a plate and set aside.

- Add the beef broth, soy sauce and corn starch mixture to the same pan and stir until sauce has thickened and become clear.

- Add the broccoli and let boil for 5-8 minutes until broccoli is tender/crisp. Add the meat and onion back to the pan and let everything heat up together.

- Divide into 4 equal parts and serve each portion over 1/2 cup cooked rice.

- Sprinkle with sesame seeds (optional, not included in macros).

Serves 4 Calories: 383 C: 30 F: 16 P: 27

Beef and Broccoli