Tamari Beef and Broccoli

• 1.25 lb flank steak (grass-fed if you can; sirloin works too)
• 2 tbsp, divided cornstarch (or arrowroot)
• 1/4 cup, divided tamari
• 3/4 cup, divided water
• 1 tbsp raw honey (or maple syrup)
• 1 tbsp rice vinegar
• 1 tsp toasted sesame oil
• 1 lb (about 5 cups of florets) broccoli
• 4 cloves, minced garlic
• 1 tbsp, grated fresh ginger
• 2 tbsp, divided avocado oil
• 3 cups cooked brown rice
• 2, sliced green onions

Instructions

1. Slice the steak into thin strips, about 1/8 inch thick, cutting across the grain. Toss with 1 tbsp of the tamari and 1 tbsp of the cornstarch and set aside for 10 minutes.
2. Whisk 1/2 cup of the water with the remaining 3 tbsp tamari, remaining 1 tbsp cornstarch, honey, rice vinegar, and sesame oil until the cornstarch dissolves.
3. Heat 1 tbsp of the avocado oil in a large skillet or wok over high heat until it shimmers. Sear half the beef in a single layer, about 1 minute per side, until browned. Move to a plate and repeat with the rest.
4. Add the broccoli and the remaining 1/4 cup water to the empty pan, cover, and steam 3 minutes until bright green and just tender.
5. Uncover, push the broccoli to one side, and add the remaining 1 tbsp oil. Cook the garlic and ginger in the clear space for 30 seconds until fragrant.
6. Return the beef to the pan, give the sauce a stir, and pour it in. Simmer 1–2 minutes, tossing, until the sauce is glossy and clings to everything.
7. Serve over brown rice, topped with the green onions.

Tips

• Pop the steak in the freezer for 20 minutes before slicing. Firm meat cuts into thin, even strips far more easily.
• Flank is lean and turns chewy if overcooked. Sear it fast, in batches, and let it finish in the sauce.
• The sauce thickens quickly. If it gets gluey, stir in a splash of water.
• Snap peas, sliced peppers, or mushrooms can replace some of the broccoli.

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