Ginger Beef & Broccoli Rice Bowl
Dinner · Chinese · Ready in 15 min · Serves 2
Thin beef and broccoli in a ginger, honey and lime glaze over rice. The takeaway shape of a stir-fry with no soy sauce, so it stays gluten-free.
Per serving
- Calories
- 604
- Protein
- 40 g
- Carbs
- 66 g
- Fat
- 20 g
- Fibre
- 5 g
Vitamins and minerals, % of a day’s needs
- Iron28%
- Vitamin D1%
- B12138%
- Zinc87%
- Magnesium20%
- Omega-317%
- Calcium8%
- Potassium23%
- Vitamin C120%
- Vitamin A11%
- Riboflavin31%
Worked out from the ingredients. How we work out our numbers
Ingredients
- 300 g Lean beef (thinly sliced)
- 300 g Cooked rice
- 250 g Broccoli
- 15 g Ginger, grated
- 10 g Garlic, sliced
- 1 tbsp Honey
- 20 ml Lime juice
- 1 tbsp Vegetable oil
- 2 tsp Sesame oil
- 1 tsp Cornflour
- 30 g Spring onions
- 1 tsp Chilli flakes
- 1 tsp Salt
Method
- 1
Stir 1 tbsp honey, 20ml lime juice, 1 tsp cornflour, 1 tsp chilli flakes and 1 tsp salt together in a cup until no lumps are left.
- 2
Warm 1 tbsp vegetable oil in a wide pan over high heat and cook the 300g of thinly sliced lean beef for 3 minutes, turning once, until browned at the edges.
- 3
Add the 250g broccoli, cut into small florets, with the 15g of grated ginger and 10g of sliced garlic, and cook over medium-high heat for 4 minutes, until the broccoli is bright green and just tender.
- 4
Pour in the glaze and stir over medium heat for 1 minute, until it thickens enough to coat the beef, then stir in 2 tsp sesame oil off the heat.
- 5
Warm the 300g of cooked rice through, divide it between two bowls and spoon the beef and broccoli over, topped with the 30g of spring onions.
