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Fresh Life Fam: Week of July 13th

August 5th 2020
BEEF & BROCCOLI
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Ingredients

  • 2/3 c. low-sodium soy sauce, divided
  • Juice of 1/2 lime
  • 3 tbsp. packed brown sugar, divided
  • 2 tbsp. cornstarch, divided
  • Kosher salt
  • Freshly ground black pepper
  • 1 lb. sirloin steak, sliced thinly against grain
  • 2 tbsp. vegetable oil
  • 3 cloves garlic, minced
  • 1/3 c. low-sodium beef (or chicken) broth
  • 2 tsp. Sriracha (optional)
  • 1 head broccoli, cut into florets
  • Sesame seeds, for garnish
  • Thinly sliced green onions, for garnish

Instructions

  1. In a medium bowl, whisk 1/3 cup soy sauce, lime juice, 1 tablespoon brown sugar, and 1 tablespoon cornstarch until combined. Add steak, season with salt and pepper, and toss until steak is coated. Marinate 20 minutes.
  2. In a large skillet over medium-high heat, heat oil. Add steak in a single layer, working in batches if needed, and cook until seared, about 2 minutes per side. Remove steak and set aside.
  3. Stir in garlic and cook until fragrant, about 1 minute. Stir in remaining 1 tablespoon cornstarch until garlic is coated, then stir in broth, remaining 2 tablespoons brown sugar, remaining 1/3 cup soy sauce, and Sriracha. Bring mixture to a simmer. Add broccoli and simmer until tender, about 5 minutes. Season sauce with salt and pepper (if necessary), then return steak to skillet.
  4. Garnish with sesame seeds and green onions before serving.
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Parmesan Baked Squash And Zucchini Spears

Ingredients

  • 2 zucchinis, quartered lengthwise
  • 2 yellow squash, quartered lengthwise
  • â…“ cup parmesan, grated
  • ½ tsp dried thyme
  • ½ tsp dried oregano
  • ¼ tsp garlic powder
  • ½ tsp kosher salt (or sea salt)
  • ¼ tsp ground black pepper
  • 1 tbsp olive oil

Instructions

  1. Preheat the oven to 350 degrees.
  2. Line a rimmed baking sheet with parchment paper and then lay an oven-safe cooling rack over the parchment paper. Rub the cooling rack with ½ the olive oil to coat and then set aside.
  3. In a small bowl, combine the parmesan, thyme, oregano, garlic powder, kosher salt, and pepper.
  4. Place the sliced zucchini and squash in a medium mixing bowl and drizzle the remaining ½ tbsp. olive oil over. Toss to coat evenly.
  5. Add the parmesan-spice mixture and toss to coat.
  6. Place the zucchini and squash spears onto the prepared cooling rack on the baking sheet.
  7. Sprinkle any remaining parmesan-spice mixture from the bowl over the squash and zucchini.
  8. Place into the oven and bake until tender, about 15-18 minutes.
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KIWI SORBET

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Ingredients

  • 8 kiwis, peeled
  • 4 tbsp honey
  • 1 tbsp lemon juice
  • 4 tbsp coconut milk

Instructions

  • Peel and slice kiwis and place flat on a tray. Freeze for 1 hour.  
  • Once frozen, add to a food processor with remaining ingredients. Honey, lemon juice, and coconut milk. Blend until smooth and creamy.
  • Serve immediately, or pour into a shallow container and freeze for later!
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