Ingredients:

  • 1 lb flank steak or sirloin, thinly sliced against the grain
  • 1 tbsp low sodium soy sauce
  • 1 tsp cornstarch
  • 1/2 tsp baking soda
  • 1 tsp toasted sesame oil
  • 1/2 cup low sodium beef bone broth
  • 3 tbsp oyster sauce
  • 2 tbsp low sodium soy sauce
  • 1 tbsp fresh ginger, grated
  • 3 cloves garlic, minced
  • 1 tbsp honey
  • 1 tsp cornstarch
  • 2 large heads of broccoli, cut into bite-sized florets
  • 1 cup cremini mushrooms, sliced
  • 2 tbsp avocado oil
  • 1/2 tsp red pepper flakes

Instructions:

  1. In a medium bowl, whisk together the 1 tbsp soy sauce, 1 tsp cornstarch, 1/2 tsp baking soda, and 1 tsp sesame oil. Toss the sliced flank steak in this mixture until every piece is coated. Let it sit for 10 minutes at room temperature.
  2. Combine the beef bone broth, oyster sauce, 2 tbsp soy sauce, grated ginger, minced garlic, honey, and the remaining 1 tsp cornstarch in a small jar or bowl. Whisk vigorously until the cornstarch is completely dissolved and no white streaks remain.
  3. Heat 1 tbsp of avocado oil in a large skillet over high heat until it just begins to shimmer and smoke slightly. Add the beef in a single layer, making sure not to overcrowd the pan. Sear for 2 minutes without moving them until a dark, savory crust forms on the bottom. Flip and cook for 1 more minute, then remove the beef to a plate.
  4. Add the remaining 1 tbsp of oil to the same pan. Toss in the broccoli florets, sliced mushrooms, and red pepper flakes. Stir fry for 3 minutes, adding a splash of water if the pan looks too dry, until the broccoli turns vibrant green and edges begin to char.
  5. Pour the sauce mixture into the pan with the vegetables. Let it bubble for 1 minute until the liquid transforms from a thin juice into a thick, glossy glaze.
  6. Return the seared beef and any accumulated juices to the skillet. Toss everything together for 30 seconds to heat through and ensure every piece is velvety and coated. Remove from heat immediately to prevent the broccoli from softening.