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Ginger Agave Beef n’ Broccoli n’ Green Beans, et. al.

Ginger Agave Beef n' Broccoli n' Green Beans

Ginger Agave Beef n' Broccoli n' Green Beans

Ingredients you’ll need per serving:

3 oz. top sirloin-lean, or any lean cut of meat you like-or tofu

1/2 cup brown rice-steamed

1/2 cup sweet onion-diced

1-2 cloves fresh garlic-minced

2 tsp. fresh ginger-minced or crushed

1/2 red bell pepper-diced

1/2 fresh green beans

4 shitake mushrooms-sliced in half

2 small baby Bok Choy-or 2 stalks of regular baby Bok Choy-rough chopped

1/2 cup broccoli crowns

2 tbsp. blue agave

1/8 tsp. star anise-ground-or you can substitute ground fennel seed

Dash of cinnamon

3 tbsp. rice wine vinegar

2 tsp. walnut oil-or substitute canola oil

1/4 tsp. sesame oil

Kosher salt and fresh ground pepper to taste

How to prepare:

Steam brown rice in a rice cooker. Can be prepared the day before.


In a wok or skillet, heat walnut or canola oil and sesame oil over medium high heat for a minute. Lightly season steak with salt and pepper. Pan sear on both sides for 3 minutes or until medium. Remove from pan and let rest. Add garlic, ginger, onion, bell pepper, and green beans. Sauté for 2 minutes. Add broccoli crowns and mushrooms. Season with salt, pepper, cinnamon, and star anise and fold into the dish. Slice steak into bite sized pieces and add back to pan.  Add the rice wine vinegar and blue agave and gently fold. Serve with the rice.

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