Ingredients

Beef and Broccoli:

• 1 lb flank steak*, very thinly sliced into bite-sized strips
• 2 Tbsp olive oil (or vegetable oil), divided
• 1 lb fresh broccoli*, cut into 6 cups of florets
• 2 tsp sesame seeds (optional garnish)

Stir Fry Sauce:

• 1 tsp fresh ginger, grated (loosely packed)
• 2 tsp garlic, grated (from 3 cloves)
• 1/2 cup hot water
• 6 Tbsp low sodium soy sauce (or GF Tamari)
• 3 Tbsp packed light brown sugar
• 1 1/2 Tbsp corn starch
• 1/4 tsp black pepper
• 2 Tbsp sesame oil

Instructions

1. Prep the Ingredients
   Begin cooking white rice so it’s finished at the same time as the stir fry. For easier slicing, place the steak in the freezer for 30 minutes. Slice thinly against the grain into bite-sized strips.
2. Mix the Sauce
   In a bowl, combine all stir fry sauce ingredients. Stir until the sugar fully dissolves. Set aside.
3. Cook the Broccoli
   Heat a large skillet over medium heat and add 1 Tbsp oil. Add broccoli florets and sauté for 4–5 minutes, partially covered with a lid. Stir or toss several times, cooking until the broccoli is bright green and crisp-tender. Remove from the pan.

4. Cook the Beef
   Increase the heat to high and add the remaining 1 Tbsp oil. Arrange the beef in a single layer and cook for 2 minutes per side, or just until cooked through. Test a piece to ensure doneness.
5. Finish the Dish
   Pour in the prepared sauce and reduce heat to medium-low. Simmer for 3–4 minutes, until the sauce thickens. Return the broccoli to the skillet and stir to combine. If you prefer a thinner sauce, stir in 1–2 Tbsp water.
6. Serve hot over white rice and sprinkle with sesame seeds if desired.

• Steak Options:
  Top Sirloin Steak, Top Round Steak, Tri-Tip Steak, or Ribeye may be used instead of flank steak.
• Vegetable Add-Ins:
  For best texture, use fresh vegetables rather than frozen. You can also include snap peas, bell peppers, carrots, or mushrooms.