Ingredients

The following ingredients have 4 Servings
  • 1/3 cup reduced sodium soy sauce ((or a gluten-free alternative))
  • 1 tablespoon honey
  • 1 tablespoon cornstarch
  • 1/2 teaspoon red pepper flakes
  • 10 oz small broccoli florets
  • 2 tablespoons avocado oil
  • 1 small onion (sliced )
  • 1 tablespoon minced fresh garlic
  • 1 tablespoon minced fresh ginger root
  • 1 lb. sirloin (cut into strips)
  • 1 tablespoon sesame oil
  • 1 teaspoon sesame seeds

Instruction

  • In a small bowl, whisk together the reduced-sodium soy sauce, honey, cornstarch, and red pepper flakes. Set aside. 
  • Microwave the broccoli florets: Place them in a large, microwave-safe bowl. Add 2 tablespoons of water. Cover and microwave on high for about 3 minutes. They should still be crisp at this point. Drain into a colander and set aside. 
  • In a large, deep skillet or a wok, heat the avocado oil over medium-high heat, about 2 minutes. Add the onion and cook, stirring often, until tender, about 4 minutes. Add the garlic and ginger and stir-fry for 30 seconds. 
  • Add the beef strips to the skillet. Stir-fry them for 2-3 minutes, just until the beef is no longer raw. It should still be pink at this point.
  • Whisk the soy sauce mixture one more time and add it to the skillet. Reduce the heat to medium and stir-fry until the sauce thickens, about 2 minutes. Turn the heat off and stir in the broccoli.
  • Drizzle the dish with sesame oil and sprinkle it with sesame seeds. Serve immediately.