Ingredients
Scale
- 1.5 lbs Lean Flank Steak or Sirloin, thinly sliced against the grain
- 4 cups Broccoli florets, bite-sized
- 3 tablespoons Soy sauce (or coconut aminos for gluten-free)
- 1 tablespoon Toasted sesame oil
- 1 tablespoon Fresh ginger, minced
- 3 cloves Garlic, minced
- 1 tablespoon Honey or maple syrup
- 1 teaspoon Cornstarch
- 1 tablespoon Avocado oil (or any high-heat oil)
- 1 teaspoon Red pepper flakes (optional)
- Toasted sesame seeds and sliced green onions for garnish
Instructions
- Start by slicing your beef into very thin strips across the grain; this ensures the meat remains tender after cooking. In a small bowl, whisk together the soy sauce, toasted sesame oil, minced ginger, minced garlic, honey, and cornstarch. Stir until the cornstarch dissolves completely. This creates a slurry that will thicken into a glossy, delicious glaze later on.
- Heat the avocado oil in a large wok or cast-iron skillet over high heat. Once the oil is shimmering and slightly smoking, add the beef strips in a single layer. Let the meat sear undisturbed for about 1-2 minutes to develop a brown crust. Stir-fry for another minute until just browned but not fully cooked through. Remove the beef from the pan and set it aside on a plate to keep it juicy.
- In the same pan, add the broccoli florets with two tablespoons of water. Cover with a lid for 2 minutes to steam them until they are bright green and crisp-tender. Remove the lid and let any excess water evaporate. Pour the beef and its juices back into the pan, then pour the prepared sauce over everything. Toss constantly for 1-2 minutes as the sauce bubbles and thickens. Once every piece of beef and broccoli is coated in a sticky glaze, remove from heat.
- Transfer the stir fry to a large serving platter or divide it into individual bowls. Garnish generously with toasted sesame seeds and sliced green onions. Serve it as is for a low-carb option, or pair it with steamed brown rice or quinoa for extra complex carbohydrates.
- Cook Time: 25 minutes