Sesame Ginger Beef Stir-Fry with Brown Rice
30min
45min
4
722
Chef's Note
For the most tender beef, freeze the flank steak for about 20 minutes before slicing - this makes it easier to cut ultra-thin strips. The addition of unflavored whey protein might seem unusual, but it seamlessly incorporates into the sauce while dramatically boosting the protein content without affecting flavor. If you prefer, you can substitute with additional beef instead.
Tags
Ingredients
2 pounds flank steak
2 cups brown rice
1/3 cup low-sodium soy sauce
3 tablespoons fresh ginger
6 cloves garlic
2 tablespoons honey
3 tablespoons sesame oil
2 tablespoons rice vinegar
1 tablespoon cornstarch
1 teaspoon red pepper flakes
3 tablespoons avocado oil
4 cups broccoli florets
2 large red bell pepper
3 medium carrots
2 cups snow peas
6 stalks green onions
3 tablespoons sesame seeds
4 cups water
4 scoops whey protein isolate (unflavored)
Instructions
- 1
Slice 2 pounds of flank steak against the grain into thin strips (about 1/4 inch thick). Place in a large bowl.
- 2
In a medium bowl, whisk together 1/4 cup low-sodium soy sauce, 2 tablespoons minced fresh ginger, 4 minced garlic cloves, 2 tablespoons honey, 2 tablespoons sesame oil, 2 tablespoons rice vinegar, 1 tablespoon cornstarch, and 1 teaspoon red pepper flakes to make the marinade.
- 3
Pour 2/3 of the marinade over the beef, reserving the remaining 1/3 for later. Massage the marinade into the beef, cover, and refrigerate for 20 minutes.
- 4
While the beef marinates, rinse 2 cups of brown rice under cold water. In a medium saucepan, combine the rice with 4 cups of water. Bring to a boil, then reduce heat to low, cover, and simmer for 35-40 minutes until water is absorbed and rice is tender.
- 5
Meanwhile, prepare the vegetables: cut 2 large red bell peppers into thin strips, julienne 3 medium carrots, trim 2 cups of snow peas, and slice 6 green onions diagonally, separating the white and green parts. Set aside.
- 6
Heat a large wok or skillet over high heat. Add 2 tablespoons of avocado oil. When the oil is shimmering, add the marinated beef in batches (to avoid overcrowding), stir-frying each batch for 2-3 minutes until browned but still slightly pink inside. Transfer to a clean plate.
- 7
In the same wok, add the remaining 1 tablespoon of avocado oil. Add the white parts of the green onions, 1 tablespoon minced ginger, and 2 minced garlic cloves. Stir-fry for 30 seconds until fragrant.
- 8
Add the broccoli florets and carrots, stir-frying for 3 minutes. Add the bell peppers and snow peas, continuing to stir-fry for another 2 minutes until vegetables are crisp-tender.
- 9
Return the beef to the wok along with any accumulated juices. Pour in the reserved marinade and toss everything together for 1-2 minutes until the sauce thickens and coats everything evenly.
- 10
In a small bowl, whisk 4 scoops of unflavored whey protein isolate with 1/2 cup of water until smooth. Gently stir this mixture into the stir-fry during the last minute of cooking.
- 11
Remove from heat and sprinkle with 3 tablespoons of toasted sesame seeds and the green parts of the green onions.
- 12
Serve the stir-fry over the cooked brown rice, dividing equally among 4 plates.
Nutrition Information (per serving)
722
72g
36g
32g
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