If there are two things Audrey loves, it’s steak and broccoli. I swear, the kid can devour each. Funny thing is, I didn’t eat red meat for over 7 years before becoming pregnant with her. Once she was in my belly though, it was game over. I became cave-womanesque and couldn’t get enough steak, burgers, you name it. And I certainly ate my fair share of broccoli. So who knows, maybe there’s some truth to the old wives tale that kids develop taste buds for what you eat while pregnant with them…. But back to the recipe. This one is a perfect weeknight meal. Ready in less than 30 minutes, healthy, and requiring very few ingredients – it’s sure to become a family favorite.
Steak and Broccoli Stir-Fry
12 months + up
1/4 cup low sodium soy sauce (use tamari if gluten-free)
2 tablespoons honey
2 tablespoons unsweetened rice vinegar
1 pound boneless skirt, flank or sirloin steak, cut into thin 2″ strips
3 teaspoons canola or sesame oil
1 head broccoli, cut into small florets (alternatively, use 1 package frozen florets)
Sesame seeds for garnish
Cooked brown rice for serving, optional
Whisk together soy sauce, honey and rice vinegar. Place steak in a large bowl or ziploc bag and add half of the soy sauce mixture. Cover and let marinate for 20 minutes (up to overnight).
Heat a wok or large sauté pan over high heat; add 2 teaspoons of the oil. Add steak and cook for 4-5 minutes, until cooked through. Remove steak and set aside in a clean bowl. Add remaining 1 teaspoon oil and broccoli. Cook 2-3 minutes until beginning to soften. Add steak back into the pan with the broccoli; add the remaining soy sauce mixture. Cook until the sauce has reduced, about 2 minutes.
Serve over brown rice if using and garnish with sesame seeds.
* For toddlers, cut the steak into small pieces before serving.
*For babies under 12 months, omit the honey and use agave nectar instead. Pulse in food processor before serving.