Ingredients:

  • 1 lb flank steak, thinly sliced against the grain
  • 1 tbsp reduced-sodium tamari (labelled gluten-free)
  • 1 tbsp cornstarch
  • 1 tsp garlic powder
  • 1/2 tsp ground ginger
  • 1/2 cup reduced-sodium tamari (labelled gluten-free)
  • 1/4 cup water
  • 2 tbsp honey
  • 1 tbsp rice vinegar
  • 1 tbsp cornstarch
  • 1 tsp toasted sesame oil
  • 1 lb broccoli florets, bite-sized
  • 2 tbsp avocado oil
  • 3 cloves garlic, minced
  • 1 tbsp fresh ginger, grated
  • 2 green onions, sliced
  • 1 tsp sesame seeds

Instructions:

  1. In a mixing bowl, toss the sliced flank steak with 1 tbsp reduced-sodium tamari, 1 tbsp cornstarch, 1 tsp garlic powder, and 1/2 tsp ground ginger until evenly coated. Let the beef rest for 10 minutes.
  2. Heat 1 tbsp avocado oil in a wok or heavy-bottomed skillet over high heat until shimmering. Add the beef in a single layer and sear for 1-2 minutes per side until browned and deep golden brown, reaching an internal temperature of 145°F (63°C). Remove the beef from the pan and set aside on a plate.
  3. Wipe the pan if necessary and add the remaining 1 tbsp avocado oil. Add the broccoli florets and a splash of water. Stir-fry for 3 minutes until bright green and slightly tender. Stir in the minced garlic and grated ginger, sautéing for 30 seconds until fragrant.
  4. Whisk together 1/2 cup reduced-sodium tamari, 1/4 cup water, 2 tbsp honey, 1 tbsp rice vinegar, 1 tbsp cornstarch, and 1 tsp toasted sesame oil.
  5. Return the seared beef and any accumulated juices to the pan with the broccoli. Pour the sauce over the mixture and stir constantly for 1-2 minutes until the sauce thickens into a glossy glaze.
  6. Garnish with sliced green onions and sesame seeds before serving.