Beef with Broccoli

• 1 lb. flank steak very thinly sliced into bite-sized strips
• 2 Tbsp. olive oil, divided
• 1 lb. broccoli (cut into 6 cups of florets)
• 2 tsp. sesame seeds optional garnish

• 1 tsp. fresh ginger, minced
• 2 tsp. garlic, minced
• 0.5 cup hot water
• 6 Tbsp. soy sauce or tamari
• 3 Tbsp. packed light brown sugar
• 1.5 Tbsp. corn starch
• 0.25 tsp. black pepper
• 2 Tbsp. sesame oil

Start cooking some rice first so it's ready when the stir fry is done.

Combine all the sauce ingredients in a bowl, stir well to dissolve the sugar, and set it aside.

Place a wok or large skillet over medium heat and add 1 Tbsp. oil. Add broccoli florets and sauté for 4–5 minutes, partially covered with a lid, stirring or tossing several times until the broccoli is bright green and crisp-tender. If you prefer softer broccoli, add 2 Tbsp. water before covering with the lid and it will steam the broccoli. Remove the broccoli to a bowl on the side.

Increase the heat to high and add 1 Tbsp. oil. Add the beef in a single layer and sauté for 2 minutes per side or just until cooked through.

Add the sauce, reduce the heat to medium/low and simmer for 3–4 minutes. It will thicken. Add back the broccoli and stir all to combine. Stir in 1–2 Tbsp water to thin the sauce if you think it needs it. Serve over white rice.