“Cancer Fighting Stir Fry”

4 cups broccoli florets (approximately ¾ pound)

• 1 pound flank or boneless sirloin steak
• Juice from 1 orange
• Juice from 1 lime
• 1 teaspoon low-sodium tamari
• 1 teaspoon toasted sesame oil
• 1 tablespoon virgin coconut oil
• ½ cup thinly sliced scallions (both green and white parts)
• 1 tablespoon minced garlic
• 1 tablespoon minced fresh ginger
• ¼ teaspoon crushed red pepper flakes
• 4 ounces shiitake mushrooms, stemmed and sliced
• ¼ cup (1 ounce) chopped Brazil nuts, toasted
• 1 cup brown rice
• ½ cup chopped tomatoes

1. Prepare of a bowl of ice water. Place the broccoli in a microwave-safe bowl. Cover and microwave on high power for two to three minutes, until bright green and slightly softened. Drain the broccoli and immediately transfer to the ice water to stop the cooking. Drain well and set aside.

2. Slice the beef into thin strips about 3 inches long; this is easier to do if the meat is placed in the freezer for about 20 minutes before slicing.

3. In a small bowl, combine the orange and lime juices, tamari and sesame oil.

4. Heat a large skillet or wok (not non-stick) over high heat for 20 seconds. Add the coconut oil. When the oil is melted, add the scallions and cook. Stir until softened – approximately 30 seconds. Add the garlic, ginger, and red pepper flakes. Cook, stirring until fragrant and just lightly browned, approximately 30 seconds. Add the beef and cook until no longer pink, about two minutes. Stir in the reserved broccoli and cook for approximately one minute. Add the mushrooms and tomatoes; continue to stir while cooking for one to two minutes.

5. Stir in the orange juice mixture and combine. Remove the skillet from the heat and mix in the nuts. Divide the cooked rice among four plates. Divide the beef stir-fry among the plates and serve.

From Jillian's Recipes

© 2010 Stage 29 Productions LLC

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