Ingredients:

  • 1 lb sirloin steak, thinly sliced against the grain
  • 2 tbsp cornstarch
  • 1 tbsp garlic powder
  • 1 tsp ground ginger
  • 1/2 tsp salt
  • 1/2 cup reduced-sodium tamari (labelled gluten-free)
  • 1/4 cup water
  • 2 tbsp honey
  • 1 tbsp apple cider vinegar
  • 1 tbsp freshly minced garlic
  • 1 tsp freshly grated ginger
  • 2 tbsp avocado oil
  • 4 cups fresh broccoli florets
  • 1/2 cup water
  • 2 tbsp sesame seeds
  • 2 stalks sliced green onions

Instructions:

  1. Pat the sliced sirloin dry with paper towels.
  2. In a bowl, toss the beef with 2 tbsp cornstarch, 1 tbsp garlic powder, 1 tsp ground ginger, and 1/2 tsp salt until evenly coated.
  3. Heat 1 tbsp avocado oil in a wok or cast-iron skillet over medium-high heat until shimmering.
  4. Add the beef in a single layer, working in batches if necessary; cook without stirring for 2 minutes to sear, then flip and cook for another 1-2 minutes until it reaches an internal temperature of 145°F (63°C). Remove the beef from the pan and set aside on a plate.
  5. Add the remaining 1 tbsp avocado oil to the same pan.
  6. Toss in 4 cups broccoli florets and stir-fry for 2 minutes.
  7. Pour in 1/2 cup water, cover with a lid immediately, and steam for 2-3 minutes until the broccoli is vibrant green and tender-crisp.
  8. In a small bowl, whisk together 1/2 cup reduced-sodium tamari, 1/4 cup water, 2 tbsp honey, 1 tbsp apple cider vinegar, 1 tbsp minced garlic, and 1 tsp grated ginger.
  9. Return the cooked beef to the pan with the broccoli.
  10. Pour the sauce over the mixture and stir constantly for 2-3 minutes until the sauce bubbles and thickens into a glossy glaze.
  11. Garnish with 2 tbsp sesame seeds and 2 stalks sliced green onions before serving.