Beef and Broccoli

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
• 2 tsp garlic, grated (about 3 cloves)
• 1/2 cup hot water
• 6 tbsp low sodium soy sauce
• 3 tbsp packed light brown sugar
• 1 1/2 tbsp cornstarch
• 1/4 tsp black pepper
• 2 tbsp sesame oil

Instructions

1. Start cooking white rice first so it's ready when the stir-fry is done. Cover and freeze steak for 30 minutes for easier slicing.
2. Combine all stir-fry sauce ingredients (hot water, soy sauce, brown sugar, cornstarch, black pepper, sesame oil, ginger, and garlic) 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 a lid, stirring or tossing several times until broccoli is bright green and crisp-tender. Remove from pan.
4. Increase heat to high and add remaining 1 tbsp oil. Add beef in a single layer and sauté 2 minutes per side or just until cooked through.
5. Add the sauce, reduce heat to medium-low, and simmer 3–4 minutes until thickened. Add broccoli and stir to combine. Stir in 1–2 tbsp water to thin the sauce if desired.
6. Serve over white rice and garnish with sesame seeds if desired.