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Crispy Ginger Beef and Broccoli


Yield: Makes 4 servings
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes

10 ounces rice noodles
2 cloves garlic, minced
1 tablespoon ginger, grated
¼ cup Kikkoman® Soy Sauce
2 tablespoons Kikkoman® Rice Vinegar
1 tablespoon brown sugar
2 tablespoon + 1 teaspoon coconut oil, divided
2 cups broccoli florets
1 lb. sirloin steak, sliced thinly
2 tablespoons all-purpose flour
¼ cup warm water
¼ cup green onion, chopped
1 tablespoon sesame seeds


  1. Cook rice noodles per package directions while preparing the other ingredients. Add garlic, ginger, soy sauce, rice vinegar and brown sugar to a small bowl and stir well to combine. Set aside.
  2.  Heat 1 teaspoon of coconut oil over medium heat in a medium sized skillet and add broccoli florets. Sauté for 5 minutes uncovered to lightly char broccoli, stirring occasionally. Remove broccoli and set aside.
  3. Heat remaining coconut oil in skillet over medium-high heat for 2 minutes. In the meantime, toss sliced steak in flour to coat. Transfer steak to skillet and cook for 6 minutes or until crisp using tongs to turn halfway through cooking.
  4. Reduce heat to medium-low. Add water to skillet and use a wooden spatula to scrape up any brown bits from pan. Add broccoli back to pan and stir in sauce mixture. Heat 2 minutes. Serve hot over rice noodles garnished with sesame seeds and green onions.


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