Beef and Broccoli with Brown Rice

In a wok (or large skillet) over medium heat, sauté the beef until mostly browned and cooked through, about 5 minutes.

Stir all of the ingredients for the sauce (beef broth, soy sauce, honey, garlic powder, ground ginger, olive oil, cornstarch) in a measuring cup. Add the sauce to the pan with beef.

Stir sauce ingredients until thickened, 1-2 minutes. If it gets too thick, add a little more broth.

Add the broccoli to the pan and cook for 2 more minutes, just until broccoli is tender.

Serve the beef and broccoli stir fry over a bed of brown rice and garnish with sliced scallions.

To batch cook: scale up the recipe and refrigerate (4-5 days max) or freeze (up to 2 weeks) remaining portions packed with rice. Microwave until hot when ready to eat.