Ingredients:

  • 1 lb flank steak or sirloin, thinly sliced against the grain
  • 1 tbsp Tamari
  • 1 tbsp cornstarch
  • 1 tbsp neutral oil
  • 1/2 cup beef broth
  • 1/4 cup Tamari
  • 2 tbsp honey
  • 1 tbsp toasted sesame oil
  • 1 tbsp cornstarch
  • 1 tsp freshly grated ginger
  • 3 cloves garlic, minced
  • 1 lb broccoli florets, bite-sized
  • 2 tbsp neutral oil
  • 1/4 cup water

Instructions:

  1. Slice the steak across the grain into thin strips (about 1/8 inch thick) to ensure tenderness.
  2. In a bowl, toss the sliced beef with 1 tbsp Tamari, 1 tbsp cornstarch, and 1 tbsp oil. Let it marinate for 10 minutes.
  3. Combine beef broth, 1/4 cup Tamari, honey, toasted sesame oil, 1 tbsp cornstarch, grated ginger, and minced garlic in a small bowl; whisk until smooth.
  4. Heat 1 tbsp neutral oil in a wok or cast iron skillet over high heat until it begins to smoke.
  5. Sear the beef in a single layer in batches to achieve a deep mahogany crust, then remove from the pan.
  6. Add remaining neutral oil and broccoli florets to the pan, adding 1/4 cup water to steam until tender-crisp.
  7. Return the seared beef to the pan and pour in the whisked sauce.
  8. Toss and stir-fry until the sauce thickens and coats the beef and broccoli in a glossy glaze.