Beef & Broccoli Teriyaki Stir-Fry

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Whatcha Need

Teriyaki Sauce:

• 1/2 cup water

• 2 tablespoon brown sugar alternative

• 1/2 cup liquid aminos

• 2 teaspoons sesame oil

• 2 tablespoons organic apple cider vinegar

• 1 tablespoon organic honey

• 1 tablespoon dry white wine

• 2 cloves garlic; minced

• 2 teaspoons ground ginger

• 2 tablespoons cornstarch

• 1 teaspoon chili paste

• 2 teaspoons kosher salt

• 2 teaspoons sesame seeds

Stir-Fry:

• 1 tablespoon sesame oil

• 1 tablespoon olive oil

• 1 pound flank steak; cooked and thinly sliced

• Kosher salt and black pepper; to taste

• 2 crowns broccoli; cut into florets

• 1/4 cup low-sodium chicken broth

• 2 teaspoons kosher salt

• 1 teaspoon garlic powder

• 1/2 pound white mushrooms; sliced

• 1 tablespoon sesame seeds

• Low sodium soy sauce; for serving

• Steamed rice or chow mein; for serving

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How It’s Made

1. Set a skillet or wok on the stovetop over medium heat add oils and warm, spinning to cover pan bottom.

2. Add sliced beef to pan, stir, and salt and pepper to taste cooking until warmed through.

3. Remove beef to plate; cover with foil to keep warm.

4. To the same pan, add florets, chicken broth, a pinch of salt, and garlic powder. Cover and sauté until florets are almost fork tender.

5. Add in sliced mushrooms and stir to incorporate. Recover and continue to cook until florets are fork tender.

6. Return the warmed beef to pan, lower the heat to a simmer, and add in prepared teriyaki sauce. Stir to incorporate sauce and cook for 5 minutes.

7. Sprinkle with sesame seeds and serve immediately.