Ingredients

The following ingredients have 4 Servings
  • 1 garlic clove (crushed)
  • 1 onion (medium, coarsely chopped)
  • 1 ginger root (2 inch piece, crushed)
  • 1 tablespoon olive oil
  • 10 ounces beef (sliced into strips, sirloin or flank will work great)
  • 10 ounces broccoli (florets)
  • 1 bell pepper (seeded and sliced)
  • 1/4 cup soy sauce (lite (low-sodium), optional tamari or coconut aminos)
  • 1/2 teaspoon honey
  • 3 tablespoons lemon juice (fresh)
  • 1/4 teaspoon ground black pepper
  • 1/2 cup water (divided)
  • 1 tablespoon cornstarch (or arrowroot)

Instruction

  • 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.