12 oz. flank steak or cut of choice
2 cup broccoli, chopped
FOR THE RICE:
1/2 cup white onion, diced
1/2 cup carrot, diced
1/2 cup peas
1.5 cup white rice
3.5 cup water (or chicken broth for extra nutrients) – the veggies soak up a ton of water!
FOR THE MARINADE:
1/2 lemon, squeezed
1 tbsp dijon mustard
2 tbsp garlic paste
3 tbsp soy sauce
1 tbsp red wine vinegar
3 tbsp olive oil
1 tsp Worcestershire sauce
Seasonings: salt and pepper to taste
To easily make the marinade, I used a large shallow tupperware container and combined the lemon juice, dijon, garlic paste, soy sauce, red wine vinegar, olive oil, and Worcestershire.
Cut your steak into even-sized pieces and add to the marinade. Set aside and marinate for at least 20 minutes for best results!
Peel and dice your onion and carrots and add to your 3 water to a pot on medium heat. When the water has boiled, add in your white rice along with your peas. Feel free to add a pinch of salt.
Simmer on low heat for 20 minutes.
Chop your broccoli into small even-sized pieces and cube your marinated beef.
In a skillet on medium heat, add your broccoli, marinated beef and marinade. Cook until the broccoli is tender and the meat is cooked to your preferred temp.
Remove from heat and serve with a scoop of rice, enjoy! xx