Chinese Beef Sirloin Plate

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

• 5 oz beef sirloin, cut into 1-inch pieces
• 1/2 cup cooked brown rice
• 1 cup cooked bell pepper (from about 1.5 cups raw diced)
• 1 cup cooked broccoli (from about 1.5 cups raw florets)
• 1 cup cooked bok choy (from about 2 cups raw)
• 1 tbsp coconut aminos
• 1 tsp sesame oil
• 1 tsp grated ginger
• 2 cloves garlic, minced
• 2 scallions, sliced

• 10 oz beef sirloin, cut into 1-inch pieces
• 1 cup cooked brown rice
• 2 cups cooked bell pepper (from about 3 cups raw diced)
• 2 cups cooked broccoli (from about 3 cups raw florets)
• 2 cups cooked bok choy (from about 4 cups raw)
• 2 tbsp coconut aminos
• 2 tsp sesame oil
• 2 tsp grated ginger
• 4 cloves garlic, minced
• 4 scallions, sliced

• 20 oz beef sirloin, cut into 1-inch pieces
• 2 cups cooked brown rice
• 4 cups cooked bell pepper (from about 6 cups raw diced)
• 4 cups cooked broccoli (from about 6 cups raw florets)
• 4 cups cooked bok choy (from about 8 cups raw)
• 4 tbsp coconut aminos
• 4 tsp sesame oil
• 4 tsp grated ginger
• 8 cloves garlic, minced
• 8 scallions, sliced

• 30 oz beef sirloin, cut into 1-inch pieces
• 3 cups cooked brown rice
• 6 cups cooked bell pepper (from about 9 cups raw diced)
• 6 cups cooked broccoli (from about 9 cups raw florets)
• 6 cups cooked bok choy (from about 12 cups raw)
• 6 tbsp coconut aminos
• 6 tsp sesame oil
• 6 tsp grated ginger
• 12 cloves garlic, minced
• 12 scallions, sliced

• 40 oz beef sirloin, cut into 1-inch pieces
• 4 cups cooked brown rice
• 8 cups cooked bell pepper (from about 12 cups raw diced)
• 8 cups cooked broccoli (from about 12 cups raw florets)
• 8 cups cooked bok choy (from about 16 cups raw)
• 8 tbsp coconut aminos
• 8 tsp sesame oil
• 8 tsp grated ginger
• 16 cloves garlic, minced
• 16 scallions, sliced

1. Season the beef and sear it in a hot pan over high heat, 2 to 3 minutes, until browned and it reaches 145°F in the center, then set it aside to rest 3 minutes.

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2. Cook the broccoli and bell pepper in the same pan, 4 to 5 minutes, until crisp and tender and lightly charred at the edges.

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3. Add the bok choy and cook, 2 to 3 minutes, until the leaves wilt and the stems are tender.

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4. Return the beef, add the coconut aminos, ginger, garlic, and sesame oil, and toss, about 1 minute, until glossy and coated.

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5. Top with the scallions and serve over the brown rice.

• Calories538
• Protein54g
• Carbs44g
• Fat16g
• Fiber10g
• Sodium284mg

• Eating Well
• Steady Energy
• A Healthy Weight
• Blood Sugar
• Joint Comfort

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