- 1/2 cup low-sodium soy sauce
- 3 TBS cornstarch
- 3 TBS sherry or rice wine vinegar
- 2 TBS brown sugar
- 1/4 tsp ground ginger
- 2 cloves garlic, minced
- 1 pound flank steak, fat trimmed and sliced into thin strips
- 3 tablespoons sesame or peanut oil
- 1 pound broccoli florets
- 1/2 cup low sodium beef broth
- In a bowl, mix together soy sauce, cornstarch, sherry, brown sugar, ginger and garlic. Pour half the sauce over the sliced flank steak in a bowl and stir to coat. Reserve the other half.
- Heat the oil in a large skillet on high heat. Add the broccoli and toss for 1-2 minutes, then use tongs to remove to a plate.
- Add the steak to the skillet in a single layer, using the tongs to spread it out but not stirring too much. After it sears for 1 minute, turn the meat to the other side and cook for another 30 seconds. Remove to the plate with the broccoli.
- Add the reserved sauce into the skillet along with the beef broth. Cook over high heat until it starts to thicken. Add the beef and broccoli back into the skillet and toss to coat. If the sauce is too thick for your liking, add a little bit of extra beef broth to thin. Adjust seasonings and sweetness as needed.
- Serve over rice or noodles (can use cauliflower rice or shirataki noodles to lower carb/calorie count)