Ingredients
Scale
- 1.5 lbs Flank steak or Sirloin, thinly sliced against the grain
- 4 cups Broccoli florets, cut into bite-sized pieces
- 1/3 cup Low-sodium soy sauce (or coconut aminos)
- 1/2 cup Beef broth
- 2 tablespoons Honey or maple syrup
- 1 tablespoon Fresh ginger, minced
- 3 cloves Garlic, minced
- 1 tablespoon Toasted sesame oil
- 1 tablespoon Cornstarch
- 1 tablespoon Olive oil or avocado oil
- Optional: Sesame seeds and green onions for garnish
Instructions
- Whisk together the soy sauce, beef broth, honey, minced ginger, garlic, and cornstarch in a medium bowl until the cornstarch dissolves. Slice your beef into thin strips, ensuring you cut across the muscle fibers to keep the meat tender. Toss the beef with a tablespoon of the sauce mixture to let it marinate for 5 minutes while you prep the vegetables.
- Heat a large skillet or wok over high heat with half of the olive oil. Once the pan is smoking hot, add the beef in a single layer. Sear the meat for 2-3 minutes until it develops a deep brown crust. Work in batches if necessary to avoid crowding the pan. Remove the beef from the skillet and set it aside on a plate.
- Add the remaining oil to the same skillet. Toss in the broccoli florets along with two tablespoons of water. Cover the pan with a lid for 2-3 minutes to steam the broccoli until it is vibrant green and tender-crisp. This method preserves the nutrients and keeps the broccoli from becoming mushy.
- Remove the lid and pour the remaining sauce mixture into the skillet with the broccoli. Stir constantly for about 1 minute as the sauce begins to bubble and thicken. Return the cooked beef and any accumulated juices to the pan. Toss everything together for 30 seconds until the beef is heated through and coated in the glossy glaze. Divide the mixture into four meal prep containers.
- Cook Time: 30 minutes