Ginger Garlic Beef with Broccoli and Mushrooms

One plate is the amount the calories and protein above are for.

• 7 oz flank steak, thinly sliced
• 1/2 cup cooked broccoli (from 3/4 cup raw florets)
• 1.5 cups cooked shiitake mushroom (from 3 cups raw sliced)
• 1 tablespoon olive oil
• 2 teaspoons grated ginger
• 2 cloves garlic, minced
• 1 tablespoon rice vinegar
• 1 teaspoon sesame oil
• 1 scallion, sliced
• 1/4 teaspoon salt

• 14 oz flank steak, thinly sliced
• 1 cup cooked broccoli (from 1 1/2 cups raw florets)
• 3 cups cooked shiitake mushroom (from 6 cups raw sliced)
• 2 tablespoon olive oil
• 4 teaspoons grated ginger
• 4 cloves garlic, minced
• 2 tablespoon rice vinegar
• 2 teaspoon sesame oil
• 2 scallion, sliced
• 1/2 teaspoon salt

• 28 oz flank steak, thinly sliced
• 2 cups cooked broccoli (from 3 cups raw florets)
• 6 cups cooked shiitake mushroom (from 12 cups raw sliced)
• 4 tablespoon olive oil
• 8 teaspoons grated ginger
• 8 cloves garlic, minced
• 4 tablespoon rice vinegar
• 4 teaspoon sesame oil
• 4 scallion, sliced
• 1 teaspoon salt

• 42 oz flank steak, thinly sliced
• 3 cups cooked broccoli (from 4 1/2 cups raw florets)
• 9 cups cooked shiitake mushroom (from 18 cups raw sliced)
• 6 tablespoon olive oil
• 12 teaspoons grated ginger
• 12 cloves garlic, minced
• 6 tablespoon rice vinegar
• 6 teaspoon sesame oil
• 6 scallion, sliced
• 1 1/2 teaspoon salt

• 56 oz flank steak, thinly sliced
• 4 cups cooked broccoli (from 6 cups raw florets)
• 12 cups cooked shiitake mushroom (from 24 cups raw sliced)
• 8 tablespoon olive oil
• 16 teaspoons grated ginger
• 16 cloves garlic, minced
• 8 tablespoon rice vinegar
• 8 teaspoon sesame oil
• 8 scallion, sliced
• 2 teaspoon salt

1. Heat the olive oil in a large skillet over high heat for 2 minutes until it shimmers.

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2. Sear the steak in one layer 2 minutes per side until browned and it reads 145°F, then move it to a plate and rest it 3 minutes.

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3. Stir-fry the mushrooms and broccoli 5 minutes until the broccoli is bright and tender-crisp.

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4. Add the ginger, garlic and salt and cook 30 seconds until fragrant.
5. Return the beef with the vinegar and sesame oil and toss 1 minute until glossy, then top with the scallion.

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6. To keep it: cool it within 2 hours, portion it into a shallow lidded container and keep the scallion separate, refrigerate up to 3 days, then reheat it covered for 2 to 3 minutes until steaming and 165°F in the center.

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• Calories652
• Protein60g
• Carbs9g
• Fat40g
• Fiber3g
• Sodium734mg

• Steady Energy
• Joint Comfort

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