Ingredients

The following ingredients have 4 Servings
  • 1 lb flank steak
  • 3 cups broccoli
  • 2 tbsp vegetable oil
  • 3 tbsp cornstarch
  • 1/2 cup soy sauce (I used low-sodium)
  • 3 tbsp brown sugar (I used low-carb sweetener, Swerve brown)
  • 1 tsp grated ginger
  • 2 cloves grated garlic (fresh)
  • 1 tbsp Hoisin sauce (optional)
  • 1/4 cup chicken stock (optional) (or water)

Instruction

  • Cut broccoli into florets. Set aside. Blanch if you'd like to take this extra step.
  • To blanch the broccoli - fill a pot with water. Add 1 tsb salt. Bring to a boil. Add broccoli and cook for 3 minutes. Drain and transfer to a large bowl filled with ice cold water. Drain after 5 minutes.
  • In the mean time: Slice the flank steak thinly across the grain.Mix together 2 tablespoons of cornstarch and 2 tablespoons of cold water.Toss steak in cornstarch and water mixture.
  • Heat 1 tablespoon of vegetable oil in a large skillet (wok could be used). See recipe notes if you are using a Fusion cooker like the one I have.
  • Add steak and cook for 5-6 minutes (or more), until the beef is cooked through.In a bowl, whisk together cornstarch, sweetener, oil, soy sauce, garlic, ginger, Hoisin sauce and chicken stock.
  • Remove from the pan. Add the sauce. Bring to a boil, cook for 1 minute, stirring frequently. Add the broccoli. Cook for 2-3 minutes. Add the beef. Stir to coat with the sauce, cook for 1 minute.
  • Serve over rice or low-carb alternative.