• 1 lb steak very thinly sliced
  into bite-sized strips

• 2 Tbsp olive oil (or vegetable oil), divided

• 1 lb broccoli (cut into 6 cups of florets)

  Sauce Ingredients

• 2 tsp sesame seeds optional garnish

• 1 tsp fresh ginger grated (loosely packed)

• 2 tsp garlic grated (from 3 cloves)

• 1/2 cup hot water

• 6 Tbsp low sodium soy sauce

• 3 Tbsp packed light brown sugar

• 1 1/2 Tbsp corn starch

• 1/4 tsp black pepper

• 2 Tbsp sesame oil

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

Place a large skillet over medium heat and add 1 Tbsp oil.  Add broccoli florets and sauté 4-5 minutes, partially covered with lid, stirring or tossing several times until broccoli is bright green and crisp-tender then remove from pan. Tip: If you prefer softer broccoli, add 2 Tbsp water before covering with the lid and it will steam cook the broccoli.

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

Add the sauce, reduce heat to medium/low and simmer 3-4 minutes. It will thicken. Add broccoli and stir to combine. Stir in 1-2 Tbsp water to thin the sauce if desired.
Serve over white rice.