Ingredients
- 8 oz (227 g) thinly sliced steak
- 1/2 tbsp (5 g) minced garlic
- 1/2 tbsp (3 g) minced ginger
- 1/4 cup (64 g) teriyaki sauce
- 1 tbsp (14 g) avocado oil
- 4 cups (284 g) broccoli
- 1/2 cup jasmine rice (uncooked)
- 1 tbsp (7 g) white sesame seeds (optional garnish)
Directions
- Cook rice according to package.
- Combine thinly sliced ribeye steak, minced garlic, minced ginger, and teriyaki sauce in a bowl. Refrigerate for a minimum of 30 minutes to marinade.
- In a large skillet or wok, heat avocado oil over medium heat and add broccoli.
- Once the broccoli begins to turn bright green, add the marinated steak. Allow to sauté until the edges begin to crisp/brown before tossing the steak in the skillet.
- Stir and sauté until the steak is cooked to your preferred temperature.
- Serve over cooked jasmine rice. Garnish with white sesame seeds and enjoy!
Servings: 2
Prep time: 30 minutes
Cooking time: 15-20 minutes
Nutrition Info
Calories: 552, Carbohydrate: 52 grams, Protein: 33 grams, Fat: 24 grams
