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Course -- Select -- Main Side Dessert Sauce Appetizer Drink Other

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Ingredients (one per line) 1 lb flank steak (very thinly sliced into bite-sized strips) 2 Tbsp olive oil (or vegetable oil), divided) 1 lb broccoli (cut into 6 cups of florets) 2 tsp sesame seeds (optional garnish) 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 Prep: Start cooking white rice first so it's ready when the stir fry is done. Cover and freeze steak 30 minutes for easier slicing. Combine all stir fry sauce ingredients in a bowl, stir well to dissolve the sugar, and set aside. Place a large skillet over medium heat and add 1 Tbsp oil. Add broccoli florets and sauté 4-5 minutes, partially covered with lid, stirring or tossing several times until broccoli is bright green and crisp-tender then remove from pan. Tip: If you prefer softer broccoli, add 2 Tbsp water before covering with the lid and it will steam cook the broccoli. Increase heat to high heat and add 1 Tbsp oil. Add beef in a single layer and sauté 2 minutes per side or just until cooked through. Quickly pull out a piece to test for doneness. Add the sauce, reduce heat to medium/low and simmer 3-4 minutes. It will thicken. Add broccoli and stir to combine. Stir in 1-2 Tbsp water to thin the sauce if desired. Serve over white rice.

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