Ingredients

• 1 lb flank steak or sirloin, thinly sliced against the grain
• 4 cups broccoli florets
• 2 tbsp olive oil or avocado oil
• 3 cloves garlic, minced
• 1 tsp grated fresh ginger
• 1/4 cup low-sodium soy sauce or tamari
• 2 tbsp honey or maple syrup
• 1 tbsp rice vinegar
• 1 tbsp cornstarch mixed with 2 tbsp water (optional, for thickening)
• Cooked brown rice or cauliflower rice (for serving)
• Sesame seeds and green onions (for garnish, optional)

Instructions

1. In a small bowl, whisk together soy sauce, honey, rice vinegar, garlic, and ginger. Set aside.
2. Heat 1 tablespoon of oil in a large skillet or wok over medium-high heat. Add sliced beef and stir-fry for 2–3 minutes until browned. Remove beef and set aside.
3. Add the remaining oil and broccoli to the same pan. Stir-fry for 2–3 minutes until bright green and slightly tender. Add a splash of water and cover for 2 more minutes to steam.
4. Return the beef to the pan. Pour the sauce over the beef and broccoli. Stir to coat everything evenly.
5. If you'd like a thicker sauce, stir in the cornstarch slurry and simmer until thickened, about 1–2 minutes.
6. Serve over cooked brown rice or cauliflower rice. Garnish with sesame seeds and green onions, if desired.
7. Store leftovers in airtight containers for up to 4 days for an easy meal prep!