Source: Eating Well | Serves: 4 | Time: 30 min
Changes: used less oil; replaced soy sauce with coconut aminos; replaced chicken broth with veggie broth; replaced brown sugar with palm sugar; replaced cornstarch with tapioca starch; didn't use starch with the Beyond Beef; used Beyond Beef instead of sirloin; used green onion instead of scallions (apparently my store just doesn't carry them anymore)
⅓ cup coconut aminos
¼ cup veggie broth (homemade to reduce sodium)
2 tbsp coconut palm sugar
1 tbsp tapioca starch
1 lb Beyond Beef (it's a pretty sticky food, so I tried to keep it in clumps since there's no sliceable vegan beef option I know of)
2 tbsp canola oil
6 cups #broccoli florets
½ cup sliced green onions, plus more for garnish
1 tsp ginger powder
1 tbsp finely grated garlic
2 cups cooked rice (I used black rice instead of brown)
Crushed red pepper for garnish
Whisk aminos, broth, sugar and starch in a small bowl.
Heat 2 tablespoons oil in a large flat-bottom wok or cast-iron skillet over medium-high heat. Add the beef and cook, stirring here and there with a wooden spoon, about 6 minutes. Transfer to a clean plate but keeping the juices in the skillet. That way you don't have to add more oil for the broccoli.
Add the broccoli and cook, stirring occasionally, until slightly tender, about 2 minutes.
Stir in scallions, ginger and garlic; cook, stirring, until fragrant, about 30 seconds.
Whisk the aminos mixture and add it, along with the beef, back to the pan; cook until the sauce thickens, about 1 minute.
Serve over rice and garnish with crushed red pepper.
Food & Drink
96 oz of water
1 diet coke
2 cups of coffee
Leftover chili with an egg
Banana, jackfruit, coconut yogurt, spinach and peanut butter smoothie
Pinto bean salad
3 mile walk
25 minutes of strength training
11,669 total steps