Ingredients:

  • 1 lb flank steak, thinly sliced against the grain
  • 1 tbsp cornstarch
  • 1 tbsp reduced-sodium soy sauce
  • 1 tsp toasted sesame oil
  • 1/2 cup low-sodium beef broth
  • 1/4 cup reduced-sodium soy sauce
  • 1 tbsp apple cider vinegar
  • 1 tbsp honey
  • 1 tbsp Gochujang
  • 1 tsp cornstarch
  • 2 tbsp avocado oil
  • 4 cups fresh broccoli florets
  • 3 cloves garlic, minced
  • 1 tbsp fresh ginger, grated
  • 2 scallions, sliced (whites and greens separated)

Instructions:

  1. In a medium bowl, toss the sliced flank steak with 1 tbsp cornstarch, 1 tbsp reduced-sodium soy sauce, and 1 tsp toasted sesame oil; let it sit for 10 minutes to velvet the meat.
  2. In a separate small bowl, whisk together 1/2 cup low-sodium beef broth, 1/4 cup reduced-sodium soy sauce, 1 tbsp apple cider vinegar, 1 tbsp honey, 1 tbsp Gochujang, and 1 tsp cornstarch until smooth; set aside.
  3. Heat 1 tbsp avocado oil in a wok over high heat until shimmering. Add the beef in a single layer and sear undisturbed for 2 minutes to achieve a deep brown crust, then stir-fry for 1 more minute until it reaches an internal temperature of 145°F (63°C). Remove beef from the pan and set aside on a plate.
  4. Add the remaining 1 tbsp avocado oil to the same pan. Toss in 4 cups broccoli florets and a splash of water, cover with a lid, and steam for 2 minutes.
  5. Remove the lid and stir in the 3 cloves minced garlic, 1 tbsp grated ginger, and the white parts of the scallions; sauté for 60 seconds until fragrant.
  6. Pour the prepared sauce into the pan. Stir constantly for 1-2 minutes as the sauce bubbles and thickens into a glossy glaze.
  7. Return the seared beef to the pan and toss everything together for 30 seconds until the beef is coated and the broccoli is vibrant green. Garnish with the green parts of the scallions.