How to Make

Combine the Sauce

• Combine the low sodium soy sauce, low sodium beef broth, sesame oil, cornstarch, minced garlic, minced ginger and light brown sugar in a mixing bowl. Whisk until the sugar dissolves. Set aside.

Sauté the Vegetables

• Heat a large sauté pan over medium high heat. Add one tablespoon of the avocado oil. Once hot, add the small broccoli florets and sauté for 2-3 minutes. Next, add the julienned red bell peppers and sauté for 2-3 more minutes. Remove the vegetables from the pan. If you like softer broccoli, add one tablespoon of water to the pan and cover it with a lid. This will help steam the broccoli.

Sear the Beef

• In the same pan add the remaining tablespoon of avocado oil. Once hot, add the sliced flank steak to the hot pan in one layer. No overlap. It will cook very quickly so be ready to turn it.

Quickly Assemble

• Once you flip the steak, add the sauce mixture to the pan. Once it comes to a light boil, reduce the heat to medium low. The steak will be about ¾ of the way cooked when you add the sauce. Don’t worry, as it will continue cooking. But keep in mind that you do not want to overcook the beef as it can get tough.
• Once the sauce begins to thicken, quickly add the vegetables back into the pan and toss until they are well coated in the sauce. If the sauce gets too thick, add a splash of broth. Top everything with sesame seeds, sliced green onions and serve hot.