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
WW SP: 5
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