Ingredients

• 1 lb (16 oz) flank steak, thinly sliced
• 4 cups fresh broccoli florets
• 2 tbsp sesame oil, divided
• 3 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 1/4 cup low-sodium soy sauce (or coconut aminos)
• 1 tbsp rice vinegar
• 1 tbsp cornstarch
• 1 tbsp sesame seeds

Instructions

1. In a bowl, toss the thinly sliced beef with cornstarch and 1 tbsp of the soy sauce; set aside to marinate briefly.
2. Heat 1 tbsp of sesame oil in a large wok or skillet over medium-high heat. Add broccoli florets and stir-fry for 3-4 minutes until tender-crisp. Remove broccoli from the pan.
3. Add the remaining 1 tbsp of sesame oil to the wok. Add the beef in a single layer and let it sear undisturbed for 1 minute, then stir-fry for another 1-2 minutes until browned.
4. Lower heat slightly, stir in the minced garlic and grated ginger, and cook for 30 seconds until highly fragrant.
5. Return the broccoli to the pan. Add the remaining soy sauce, rice vinegar, and sesame seeds. Toss everything together for 1-2 minutes until evenly coated and heated through. Serve immediately.