Takeout-Inspired Beef and Green Veggies
Recipe by https://wwlprogram.com , adapted to the portions designated in your Partake meal-plan.
This recipe is very simple and straightforward with only four main ingredients: beef, your green veggie of choice, onion, and brown rice.
Let's talk about the sauce:
The more you make sauces with this cornstarch/cooking method, the more confident you'll be with it! Here are some tips to make this sauce a success:
--Make sure the cornstarch has time to dissolve before adding it to the pan by prepping the ingredients in advance and letting it sit for a few minutes.
--Taste your sauce before pouring it into the pan to adjust flavors. Remember you can make it sweeter by adding more sugar/sweetener, saltier with more soy sauce and spicier with the addition of sriracha.
--Make sure your pan isn't TOO hot before the sauce goes in, otherwise it might burn.
--Stir often as the sauce cooks and thickens. If it's not thickening, bring up the heat slightly and keep stirring.
This is such a good method to learn, so don't be intimidated! Worst case scenario, you'll remake it on the side if it doesn't come out for whatever reason. You got this!
Prep Time: 5 minutes
Cook time: 15 minutes
Yield: 4 servings
Ingredients:
- 1 tbsp cornstarch
- 2 tbsp water
- 20 oz flank steak (1 1/4 lbs), cut into strips or small chunks
- 3/4 cup brown rice, dry
- 2 tbsp olive oil, divided
- Kosher salt and black pepper, to taste
- 1/2 white onion, chopped
- 16 oz quick-cooking green veggies (like green beans or asparagus), chopped into bite-size pieces
- 2 tsp sesame seeds (optional, for garnish)
- 1/3 cup low-sodium soy sauce
- 2 tbsp water
- 1 tsp sesame oil
- 1 tbsp brown sugar
- 1 clove garlic, minced
- 1 inch ginger root, minced or grated
- 1 tbsp cornstarch
Instructions:
To Prep:
--
1. Add the cornstarch and water to a bowl and whisk with a fork. Then add the steak to the bowl and toss to combine. Set aside.
2. In another bowl, mix the soy sauce, water, sesame oil, brown sugar, garlic, ginger and cornstarch. Whisk and set aside.
3. Cook the rice according to the package.
To Cook:
--
1. Warm up a large skillet over medium heat for about 2 minutes, then add 2 TBSP oil. Add the beef to the pan, season with salt and pepper, cook and stir frequently until it's cooked through - about 5-7 minutes. Use a slotted spoon or spatula to remove the beef from the pan and set aside.
2. Add a little bit more olive oil followed by the white onions and green veggies to the pan. Season with salt and pepper and cook for about 5-7 minutes, until the veggies are brighter green in color and tender crisp.
3. Add the beef back to the pan. give the soy sauce mixture a quick whisk and add it to the pan too. While stirring, bring the mixture to a low boil so the sauce thickens. Toss the beef and veggies to coat.
4. Divide the rice into 4 servings, and top each serving with the beef and veggie mixture and sesame seeds. Put any unneeded portions in individual lidded food containers, let them cool, and store in the fridge for up to 3-4 days. Enjoy!
Web-search for " Takeout-Inspired Beef and Green Veggies Workweek Lunch " to view original recipe, photos, and more information. Please note that the original recipe may not match your designated portions, and differs from the recipe above.
May 31, 2023
This recipe is very simple and straightforward with only four main ingredients: beef, your green veggie of choice, onion, and brown rice. Let's talk about the sauce:
The more you make sauces with this cornstarch/cooking method, the more confident you'll be with it! Here are some tips to make this sauce a success:
--Make sure the cornstarch has time to dissolve before adding it to the pan by prepping the ingredients in advance and letting it sit for a few minutes.
--Taste your sauce before pouring it into the pan to adjust flavors. Remember you can make it sweeter by adding more sugar/sweetener, saltier with more soy sauce and spicier with the addition of sriracha.
--Make sure your pan isn't TOO hot before the sauce goes in, otherwise it might burn.
--Stir often as the sauce cooks and thickens. If it's not thickening, bring up the heat slightly and keep stirring.
This is such a good method to learn, so don't be intimidated! Worst case scenario, you'll remake it on the side if it doesn't come out for whatever reason. You got this!
Prep Time: 5 minutes
Cook time: 15 minutes
Yield: 4 servings
Nutrition facts:
516 calories
38 g protein
516 calories
38 g protein
Ingredients:
- 1 tbsp cornstarch
- 2 tbsp water
- 20 oz flank steak (1 1/4 lbs), cut into strips or small chunks
- 3/4 cup brown rice, dry
- 2 tbsp olive oil, divided
- Kosher salt and black pepper, to taste
- 1/2 white onion, chopped
- 16 oz quick-cooking green veggies (like green beans or asparagus), chopped into bite-size pieces
- 2 tsp sesame seeds (optional, for garnish)
- 1/3 cup low-sodium soy sauce
- 2 tbsp water
- 1 tsp sesame oil
- 1 tbsp brown sugar
- 1 clove garlic, minced
- 1 inch ginger root, minced or grated
- 1 tbsp cornstarch
Instructions:
To Prep:
--
1. Add the cornstarch and water to a bowl and whisk with a fork. Then add the steak to the bowl and toss to combine. Set aside.
2. In another bowl, mix the soy sauce, water, sesame oil, brown sugar, garlic, ginger and cornstarch. Whisk and set aside.
3. Cook the rice according to the package.
To Cook:
--
1. Warm up a large skillet over medium heat for about 2 minutes, then add 2 TBSP oil. Add the beef to the pan, season with salt and pepper, cook and stir frequently until it's cooked through - about 5-7 minutes. Use a slotted spoon or spatula to remove the beef from the pan and set aside.
2. Add a little bit more olive oil followed by the white onions and green veggies to the pan. Season with salt and pepper and cook for about 5-7 minutes, until the veggies are brighter green in color and tender crisp.
3. Add the beef back to the pan. give the soy sauce mixture a quick whisk and add it to the pan too. While stirring, bring the mixture to a low boil so the sauce thickens. Toss the beef and veggies to coat.
4. Divide the rice into 4 servings, and top each serving with the beef and veggie mixture and sesame seeds. Put any unneeded portions in individual lidded food containers, let them cool, and store in the fridge for up to 3-4 days. Enjoy!
Web-search for " Takeout-Inspired Beef and Green Veggies Workweek Lunch " to view original recipe, photos, and more information. Please note that the original recipe may not match your designated portions, and differs from the recipe above.
May 31, 2023
Nutrition Disclaimer
This wepbage provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online nutrition data from manufacturer and food retailer websites. By accessing or using this recipe, you are acknowledging and agreeing to the full nutrition information disclaimer for this website, which you can read in its entirety using the link below.