Ingredients

• 1 lb flank steak (very thinly sliced into bite-sized strips)
• 2 Tbsp olive oil, divided
• 1 lb broccoli ((cut into 6 cups of florets))
• 2 tsp sesame seeds (optional garnish)
• 1 tsp fresh ginger (grated (loosely packed))
• 2 tsp garlic (grated (from 3 cloves))
• 1/2 cup hot water
• 6 Tbsp Tamari
• 3 Tbsp packed light brown sugar
• 1 1/2 Tbsp corn starch
• 1/4 tsp black pepper
• 2 Tbsp sesame oil

Directions

• 1. Prep: Start cooking white rice first so it's ready when the stir fry is done. Cover and freeze steak 30 minutes for easier slicing.
• 2. Combine all stir fry sauce ingredients in a bowl, stir well to dissolve the sugar, and set aside.
• 3. Place a large skillet over medium heat and add 1 Tbsp oil.  Add broccoli florets and sauté 4-5 minutes, partially covered with lid, stirring or tossing several times until broccoli is bright green and crisp-tender then remove from pan. Tip: If you prefer softer broccoli, add 2 Tbsp water before covering with the lid and it will steam cook the broccoli.
• 4. Increase heat to high heat and add 1 Tbsp oil. Add beef in a single layer and sauté 2 minutes per side or just until cooked through. Quickly pull out a piece to test for doneness.
• 5. Add the sauce, reduce heat to medium/low and simmer 3-4 minutes. It will thicken. Add broccoli and stir to combine. Stir in 1-2 Tbsp water to thin the sauce if desired. Serve over white rice.

Nutrition