Beef And Broccoli
2 Tbsps avocado oil or olive oil divided
1 pound flank steak, sliced into thin 0.5” inch pieces
1 large head of broccoli, broken into smaller florets
3 fresh garlic cloves, minced or pressed
1.5 lbs. button mushrooms, cut into quarters
2-3 green onions, sliced
1 Tbsp sesame seeds
Stir fry sauce:
1/4 cup coconut aminos, Bragg’s liquid aminos, OR low sodium soy sauce
2 Tbsps fresh squeezed lemon juice
1 Tbsp grated fresh ginger
1 Tbsp sesame oil
1 Tbsp raw honey
Heat half of a Tablespoon of oil in a large skillet or wok over high heat.
Add broccoli and stir fry for 1-2 minutes, then reduce the heat, and add in 2-3 Tablespoons of water. Cover the skillet/wok.
cooking for about 1-2 minutes more, or until your broccoli is crisp-tender and bright green. Set aside on a plate.
Meanwhile, in a small bowl whisk all stir fry sauce ingredients and set aside.
Heat 1 tbsp oil in the skillet and add in the steak. Stir-fry for 2-3 minutes until cooked to your liking, then set aside.
Add in the remaining oil, garlic, and mushrooms. Stir fry for 2-4 minutes.
Return steak and broccoli to the skillet/wok and pour the stir fry sauce on top. Cook for an additional 2 minutes, gently stirring into the pan to get everything nicely coated with your sauce.
Sprinkle with green onions and sesame seeds and enjoy immediately, or divide equally into 4 food prep containers and store in the fridge for up to 4 days.
This is also great served with brown rice or quinoa!
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