1 clove garlic, crushed
1 medium onion, coarsely chopped
1 (2-inch piece) ginger, crushed
1 tablespoon Olive oil
10 ounces beef, sliced to strips
10 ounces broccoli, florets
1 bell pepper, seeded and sliced
1/4 cup lite (lower-sodium) soy sauce, optional Tamari or coconut aminos
1/2 teaspoon honey
3 tablespoons fresh lemon juice
1/4 teaspoon ground black pepper
1/2 cup water, divided
1 tablespoon cornstarch or arrowroot
- Over medium heat, in a wok or saucepan with olive oil, sauté the garlic, ginger and onion for 3 minutes. Add the beef and cook for 5 minutes. Add the broccoli and bell pepper.
- In a small bowl, mix the soy sauce, honey, lemon, and ground pepper. Adjust to taste.
- In another small bowl, mix the starch and half of the water. Set aside.
- Pour the soy sauce mixture in the wok then add the remaining half of the water. Cook for 10 – 15 minutes or until the vegetables are cooked through but still crispy. Pour the cornstarch mixture and cook until the sauce is thick. Serve with steamed brown rice or quinoa.
Yields: 4 servings
Serving Size: 1/4 of recipe
Total Fat: 8 g
Saturated Fat: 2 g
Trans Fat: 0 g
Cholesterol: 43 mg
Sodium: 320 mg
Carbohydrates: 17 g
Dietary Fiber: 3 g
Sugars: 5 g
Protein: 20 g