Ingredients:

  • 1 lb flank steak, thinly sliced against the grain
  • 4 cups fresh broccoli florets
  • 1 tbsp avocado oil
  • 2 cloves garlic, minced
  • 1 tsp fresh ginger, grated
  • 1/2 cup low-sodium soy sauce
  • 1 tbsp honey
  • 1 tbsp rice vinegar
  • 1 tsp toasted sesame oil
  • 1 tbsp cornstarch
  • 2 tbsp water

Instructions:

  1. Slice the beef into thin strips (approximately 1/8 inch thick) perpendicular to the muscle fibers. In a small bowl, whisk together the low-sodium soy sauce, honey, rice vinegar, sesame oil, cornstarch, and water until the cornstarch is fully dissolved.
  2. Heat avocado oil in a large wok or cast iron skillet over medium-high heat until shimmering. Add beef in a single layer (work in batches if necessary), sear undisturbed for 60-90 seconds to create a brown crust, flip, sear for another 60 seconds, then remove beef from the pan and set aside.
  3. In the same pan, add broccoli florets and a splash of water. Cover with a lid and steam for 2 minutes until bright green.
  4. Remove the lid and stir in the minced garlic and grated ginger for 30 seconds until fragrant. Pour in the prepared sauce and simmer until it bubbles and thickens into a glossy glaze.
  5. Return the seared beef to the pan and toss to coat everything in the glaze before serving.