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2 Tablespoon Rice Wine Vinegar
1 Tablespoon Low Sodium Soy Sauce
1 1/4 lb Lean Beef (Top loin, sirloin, flank, or round roast), Thinly Sliced
3/4 lb Broccoli, Cut into Small Florets (About 4 Cups)
1 Teaspoon Canola Oil
2 Fresh Red Chili Peppers, Seeds and Membranes Removed, Thinly Sliced
2 Scallions, Trimmed and Diced, White and Green Parts Separated
1 Tablespoon Fresh Ginger Root, Peeled and Thinly Sliced
1 Tablespoon Sambal
1/2 Teaspoon Ground White or Black Pepper
In a large bowl, whisk together vinegar and soy sauce. Add the thinly sliced beef to the marinade and toss to coat. Set aside for 10 minutes. Meanwhile, bring a small pot of water to a boil to steam the broccoli. Put broccoli in a steamer basket, and place over boiling water. Cover with a lid, and cook until broccoli turns bright green and tender, about 3 to 5 minutes. Heat a wok or skillet over high heat, and stir-fry beef with marinade for 2 to 3 minutes or until cooked through. Transfer to a plate, and set aside. Place the wok or skillet back on the burner, and heat oil over medium heat. Once oil is hot, stir-fry the chili peppers, white part of scallions, and ginger until fragrant. Stir in the sambal and pepper. Place the beef slices back in the wok or skillet and mix well. Serve beef mixture hot with steamed broccoli and garnish beef with green parts of scallions.
Ginger is a great ingredient to add to your meals. Ginger contains antioxidants that help prevent stress and damage to your body's DNA.