1cupuncooked long grain brown or white rice(2 cups cooked)
1lbLondon broil(or beef chuck)
1tablespoonolive oil
For the Sauce
5-6tablespoonliquid aminos or soy sauce*See Note 1
1 teaspoongrated ginger(I grate mine from frozen)
3 ½teaspoonblackstrap molasses
1teaspoonmaple syrup*See Note 2
1 ½tablespoonminced garlic(or up to 2 tablespoon)
6tbsp water
1teaspoonarrowroot powder(or cornstarch)
For the Vegetables
1 ½ -2cups julienned carrots
5-6cupsbeet greens(cut off 1 inch below base of leaves)
¼cupwater
Instructions
Marinate the Beef
Slice beef thin against the grain.In a small bowl combine all ingredients for the marinade and mix well. Add beef and the marinade to a shallow dish with a lid and refrigerate for 6-8 hours. If you really don't have time for marinating it that long, aim for at least 1-2 hours.
Heat a large skillet (cast iron preferred) to medium heat with 1 tablespoon olive oil.Remove meat from the marinade, letting juices drip off back into the bowl. Set marinade aside to use later.Cook for about 3 minutes per side or until nicely browned. Remove meat from the pan, keeping juices in the pan, and reduce heat to low-medium. Finely chop the meat using a butcher knife and set aside.
Make the Sauce
Using the original marinade you set aside, add arrowroot powder and whisk. Add this marinade to the hot skillet and combine. Cook while stirring often until it thickens. Return the chopped meat into the skillet and mix together until it's heated through. Remove from heat and keep covered.
Cooking the Vegetables
Using a large skillet, add water and heat to low-medium. Once hot, add carrots and beet greens and sauté for about 6-8 minutes. Keeping a lid on the pan will shorten cook time but just watch to make sure they don't overcook. Immediately remove from heat and transfer to another bowl to stop the cooking.
Put it All Together
Choose serving dishes and portion out rice, beef, and veggies and drizzle any remaining sauce. Enjoy!
Notes
*Note 1: If you're wanting lower sodium you can easily decrease the liquid aminos to 4-5 tbsp, then slowly add more to taste. Just know that it will taste different cold than after it's heated (the salt comes out stronger after heated). If you feel like it's still too much salt, just add a teaspoon of water at a time to balance it out.*Note 2: If you don't want this sauce as sweet you can decrease the maple syrup, or start lower and slowly add in more to taste. Same as stated above for the liquid aminos, the flavors will be stronger once heated so taste once heated, not before when cold.