.jpg&w=3840&q=75)
4 Serves
35 Mins
Thinly slice the beef against the grain using a sharp chef's knife and place it in a bowl. Season the beef with salt and black pepper.
Flag a recipe, ingredient, instruction, timing, or safety issue for review.
Vitamin E
1 mg / 15 mgVitamin K
94 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
6 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
3 µg / 2.4 µgFolate
67 µg / 400 µgCalcium
61 mg / 1,300 mgIron
3 mg / 18 mgMagnesium
44 mg / 420 mgPhosphorus
231 mg / 1,250 mgPotassium
591 mg / 4,700 mgSodium
1558 mg / 2,300 mgZinc
5 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
17 µg / 55 µgFiber
3 g / 28 gSugar
2 g / 50 gSaturated Fat
14 g / 20 gCholesterol
81 mg / 300 mgCaffeine
0 mgNet Carbs
5 gAlcohol
0 g
Prepare the broccoli by cutting it into bite-sized florets on a cutting board.
Heat the avocado oil in a wok or large skillet over high heat. Add the beef and sear until browned on all sides, then remove with tongs.
Add the broccoli florets to the same wok and stir-fry until tender-crisp. Return the beef to the pan and toss everything together to finish cooking.
32
g3
g37
g.jpg&w=3840&q=75)
