Prep Time: 15 minutes
Cook Time: 20 minutes
Servings: 4
Ingredients:
For the beef and marinade:
- 1 lb flank steak (or top sirloin), thinly sliced against the grain
- 1 tablespoon cornstarch
- 2 tablespoons reduced-sodium soy sauce or tamari
- 1 teaspoon sesame oil
- ½ teaspoon ground ginger
- ¼ teaspoon black pepper
For the sauce:
- ½ cup low-sodium beef broth
- 2 tablespoons reduced-sodium soy sauce or tamari
- 1 tablespoon rice vinegar
- 1 tablespoon brown sugar substitute (like Swerve) or honey
- 1 teaspoon sesame oil
- 1 teaspoon grated fresh ginger
- 2 cloves garlic, minced
- Pinch of red pepper flakes (optional)
For the stir fry:
- 2 tablespoons neutral cooking oil (such as canola or avocado oil)
- 1 small onion, sliced
- 4-5 cups broccoli florets
- ¼ cup water
- Toasted sesame seeds and sliced green onions (for garnish)
Instructions
- Prep the beef: Thinly slice the steak against the grain. In a medium bowl, mix the beef with cornstarch, 2 tablespoons soy sauce (or tamari), sesame oil, ginger, and pepper. Let marinate for at least 10 minutes while you prepare other ingredients.
- Make the sauce: Whisk together the beef broth, remaining soy sauce, rice vinegar, brown sugar substitute (or honey), sesame oil, ginger, garlic, and red pepper flakes (if using). Set aside.
- Cook the vegetables: Heat 1 tablespoon of cooking oil in a large wok or skillet over medium-high heat. Add the sliced onion and cook until softened, about 2 minutes. Add the broccoli florets and ¼ cup of water. Cover and steam for 2-3 minutes, or until the broccoli is bright green and crisp-tender. Remove the vegetables to a plate.
- Cook the beef: Add the remaining tablespoon of oil to the pan. Add half of the beef to the hot skillet in a single layer. Cook undisturbed for about 30 seconds, or until browned. Then stir-fry until cooked through, about 1 minute more. Remove to a plate. Repeat with the remaining beef.
- Combine and finish: Briefly stir the sauce to reincorporate any settled ingredients. Return the cooked beef and vegetables to the skillet. Pour the sauce over the beef and vegetables. Stir-fry until the sauce has thickened slightly and everything is heated through, about 1-2 minutes.
- Serve: Serve immediately over rice or cauliflower rice. Garnish with toasted sesame seeds and sliced green onions.
Tips:
- Swap the protein: Feel free to use chicken, shrimp, or tofu in place of the beef.
- Make it spicy: Add more red pepper flakes or a drizzle of sriracha to the sauce for more heat.
- Customize the veggies: Substitute or add other vegetables like bell peppers, snap peas, or carrots.
- Gluten-free: Ensure your soy sauce is tamari, and use cornstarch to thicken the sauce.
