Sesame-Glazed Beef & Veggie Bowl

 

1 T. olive oil

1 pound beef steak

¼ C. diced onion

2 C. broccoli florets

½ C. sugar snap peas

¼ C. reduced-sodium tamari sauce

1 T. toasted sesame oil

1 T. minced garlic

½ C. beef broth

1 tsp. tapioca flour

¼ C. chopped scallions

1 T. sesame seeds

 

In a large skillet, heat the olive oil over medium-high heat. Pat the beef dry and season it with salt and pepper to taste. Add it to the hot pan and brown it for 3 to 4 minutes per side. Remove the beef and set aside, reserving the grease in the skillet. Reduce the heat to medium. Add the onion to the skillet and cook for 3 to 4 minutes, until translucent. Add the broccoli florets and cook for another 3 to 4 minutes, until brown. Add the sugar snap peas and cook for 1 to 2 minutes. Meanwhile, in a small mixing bowl whisk together the tamari sauce, toasted sesame oil, minced garlic, beef broth, and tapioca flour until dissolved. Add the sauce to the skillet, stirring to coat the vegetables. Bring the mixture to a boil and then reduce the heat to medium-low. Cut the steak into small pieces, about 1 inch square, and add it back to the pan, simmering for 5 to 7 minutes, until the beef is cooked to desired doneness. Divide vegetables and steak mixture into 4 individual bowls. Garnish with the scallions and sesame seeds and serve. Note: You can make this dish ahead or store leftovers in an airtight container in the refrigerator 3 to 4 days. For long-term storage, freeze individual portions. Defrost overnight in the refrigerator before reheating.

 

4 servings, 402 calories, 26g fat, 2g Fiber