Makes 6 servings | Serving size: 2⁄3 cup
Full of fresh vegetables and protein, this stir fry comes together in less than 30 minutes for a quick weeknight meal.
● 1⁄2 cup orange juice
● 1⁄4 cup low-sodium soy sauce (gluten-free if necessary)
● 4 teaspoons sesame oil (divided)
● 1 teaspoon ground ginger
● 1 teaspoon granulated garlic
● 2 tablespoons honey
● 1⁄2 teaspoon chili paste
● 3 tablespoons hoisin sauce
● 11⁄2 tablespoons cornstarch
● 1 pound skirt steak, cut into thin strips
● 1 red pepper, cut into chunks
● 3 cups broccoli florets
1. Whisk together orange juice, soy sauce, 2 teaspoons sesame oil, ginger, garlic, honey, chili paste, and hoisin sauce in a medium bowl. Whisk in the cornstarch until no lumps remain and set aside.
2. Heat 2 teaspoons sesame oil in a wok over medium heat.
3. Add the steak and cook for 3-5 minutes. Next, add the vegetables and cook an additional 5 minutes.
4. Pour the stir fry sauce over the meat and vegetables and continue to cook until the sauce thickens and the vegetables are tender (about 5-10 minutes).
5. Serve over rice, quinoa, or Cauliflower Rice.
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