Homemade Chinese that tastes as good as takeout and is better for you, plus it’s on the table in under twenty minutes!
Life has been crazy lately, between finishing up a class and a crazy time of year at work, eating healthy (and cooking, for that matter) have taken a back burner. So this week I’ve decided it’s time to get back into healthier patterns! That includes cooking more meals from scratch, making lunches, and exercising again. Why is it that when life gets crazy, we put our health last?
So here you have it, me deciding to get back in the kitchen means more recipes for you !
- 2 lbs steak, thinly sliced
- 3 Tablespoons low sodium soy sauce, divided
- 2 Tablespoons olive oil
- 3 Tablespoons cornstarch, divided
- 1 Tablespoon hoison sauce
- 1 Tablespoon garlic
- 1 teaspoon sesame oil
- 1 teaspoon Sriracha sauce
- 1/2 teaspoon ground ginger
- 2 cups cooked brown rice
- 1 package frozen broccoli, cooked
- In shallow bowl, mix steak with 1 Tablespoon soy sauce. Marinate in fridge for at least one hour, or up to 24 hours.
- When some marinating, sprinkle steak with 2 Tablespoons corn starch. Stir to evenly coat.
- In a large skillet, heat olive oil until just about to bubble. Carefully pour steak into oil. Cook for 3 minutes, flip, and cook 1-2 minutes longer.
- Meanwhile, in separate skillet, cook garlic in sesame oil for 2 minutes. Add in remaining soy sauce, hoison sauce, Sriracha, and ginger, combining well.
- Add steak into sauce once cooked, stir to coat. Mix in broccoli and corn starch , mixing well. Cook for two more minutes to thicken.
- Mix rice into beef mixture , and serve immediately .