Beef, Broccoli, Mushroom stir fry

Ingredients

• Sesame oil

  Salad or cooking

  ¼ tbsp or 3g

• Beef flank

  Steak, separable lean and fat, trimmed to 0" fat, all grades, raw

  4 oz or 113g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

• Garlic

  Raw

  1 clove or 3g

• Ginger root

  Raw

  1 tsp or 2g

• Shallots

  Raw

  1 tbsp chopped or 10g

• Onions

  Raw

  1 cup, chopped or 160g

• Broccoli

  Raw

  1 cup chopped or 91g

• Mushrooms

  White, raw

  1 cup, whole or 96g

• Cabbage

  Savoy, raw

  1 cup, shredded or 70g

• Garlic

  Raw

  1 clove or 3g

• Soy sauce

  Made from soy (tamari)

  3 tbsp or 54g

• Rice wine vinegar

  1 tbsp or 15g

• Brown sugar

  1 tbsp or 9g

• Chicken stock

  Soup, home-prepared

  ½ cup or 120g

• Cornstarch

  1 ½ tbsp or 12g

• Onions

  Young green, tops only

  1 stalk or 12g

Directions

1. Prep ingredients.
2. Make sauce.
3. 1. Cook your proteins and vegetables separately, since they have different cooking times. Start off with your wok on medium-high heat and cook your protein until golden. It doesn’t have to be cooked all the way, since you’ll be adding it back into the wok in the end for a final toss. Remove from the wok. 2. If you plan on using aromatics, add them next until fragrant. Then add your veggies until tender but still crunchy. 3. Once your veggies are near done, add the protein back in, toss together, and then make a donut by pushing all the ingredients to the sides of the wok, leaving an empty hole in the middle. 4. Give your stir-fry sauce a stir or a shake and then pour the sauce into the hole. The heat will activate the cornstarch, which acts as a thickener, and the sauce will start to darken and bubble. That’s when you know your stir-fry is about done. Toss everything together until every piece is coated with the now-thick sauce, and you’ve got your stir-fry!

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