Per Serving: $1.68
This is one of those dishes that I randomly made up in my head and had no idea what to expect, but was pleasantly surprised and then made it again immediately. I bought a chunk of beef last week, planning to make shredded beef for some kind of spicy Mexican-ish dish. I even bought salsa and thought about making tortillas. BUT, we had spicy lentil lettuce wraps last week, so I thought we should go in a different direction. I’m so glad we did!
This recipe is SO SO SO super easy, and you can definitely throw it together on a weeknight, especially if you marinate the beef the night before. It reminds me of meals I made growing up – a strong marinade, lots of broccoli (the easiest vegetable), and a simple starch. Perhaps I’ve always been a bit of a lazy cook!
Basically, you’re looking at a homemade Asian marinade, beef, brown rice, and broccoli. Really simple. Perfect for lazy days. And if you’re into frozen broccoli – I highly recommend it for the sake of convenience.
We served this with brown rice for the sake of making it super filling, but you could totally wrap this in a tortilla, split it into two servings and skip the rice, or even serve it with a different side. (Roasted sweet potatoes(!!!), salad, asian slaw, or additional veggies!)
To make it Paleo: sub coconut aminos for the soy sauce (or even Tamari, if you don’t mind fermented soy), and skip the rice. Try cauliflower rice instead!
- For the Marinade: 8 ounces beef, sliced into strips
- 1 tablespoon soy sauce or tamari
- 1 tablespoon sesame oil
- 1 teaspoon vinegar
- ½ teaspoon chili powder (or use 1 teaspoon chopped dried chilies)
- 1 Tablespoon grated ginger
- 2 cloves garlic
- For the Meal: 12 ounces broccoli florets & stems (fresh or frozen) – about 4 cups
- 1 cup julienned daikon radish or carrots (optional!)
- dash of more soy sauce and sesame oil for cooking (about ½ tablespoon of each)
- ¼ teaspoon of chili powder
- 2 cups cooked brown rice (from 1 cup uncooked)
- optional: top with additional soy sauce and sesame oil (or even Sriracha!)
- Grate the ginger and garlic and mix in a large bowl or bag with vinegar, sesame oil, chili powder, and soy sauce. Add the sliced beef and massage well to cover. Marinate for 30 minutes or overnight. (I’ve gotten away with a 10-minute marinade also – do whatever you’ve got time for!)
- Cook the rice according to package directions.
- When the beef is ready, pour it, along with all the marinade, into a hot skillet. Cook over medium-high heat, flipping as necessary, until cooked through. Remove the beef, leaving the drippings, and set aside.
- Add the broccoli and radish/carrots (if using) to the pan with the juices and additional soy sauce, sesame oil, and chili powder. Cover and let steam about 2-3 minutes, or until bright green. (If necessary, you can add 2-4 Tablespoons of water and bring to a simmer before adding the broccoli.)
- Stir in the beef and serve over brown rice. Top with sesame seeds and any additional soy sauce, sesame oil, or sriracha!