This chinese restaurant favorite is usually packed with calories, fat and carbs. My lightened up version has all the flavor with none of the guilt! AMF raved about it.
1.5 lb Flank Steak, sliced across the grain into 3/4″ strips (I typically choose a smaller flank steak from Meijer since I only cook for 3)
Dash of salt
Dash of pepper
2 TBSP Cornstarch
1 TBSP Olive Oil
1/2 TBSP minced jarred garlic
1 lb Broccoli Florets
6-8 Mini Sweet Bell Peppers, sliced
1/4 Cup Soy Sauce
1/2 cup Water
1 container of cauli-crumbles – available in the produce section of some stores (or use Green Giant brand cauli-rice, which can be found in the frozen produce section of some stores)
2 TBSP of chicken broth
1.) Sprinkle beef with salt and pepper. Place in a large bowl and toss with cornstarch.
2) Preheat a large skillet or wok to medium-high (I prefer a cast iron skillet), coat with olive oil. Add Beef
3.) Meanwhile, Preheat a medium sized saucepan on medium heat, add caulicrumbles and chicken broth. Stir caulirice occasionally. Caulirice is done when the texture resembles regular white rice.
4.) Stir fry beef until slightly browned on all sides. You will add the beef back in toward the end of the recipe, so you want it slightly rarer than you prefer your final product at this point. Remove beef from skillet and keep warm.
5.) Add Broccoli, peppers and garlic to skillet or wok. Saute for 3 minutes. Add water and soy sauce and cook for 2 additional minutes or until Broccoli is tender. Bring to a boil. Add steak and cook for 2-3 minutes or until sauce is thickened.
4.) Serve beef and broccoli over cauli-rice. This was a hit in our house!
Recipe adapted from eMeals