Ingredients

• 4 oz lean beef (e.g., sirloin or flank steak), thinly sliced against the grain
• 1.5 cups broccoli florets
• 3 cloves garlic, minced
• 1 tbsp low-sodium soy sauce (for marinade)
• 1 tsp cornstarch (for marinade)
• 0.5 tsp sesame oil (for marinade, optional)
• 1 tbsp cooking oil (e.g., canola, vegetable)
• 1 tbsp low-sodium soy sauce (for sauce)
• 1 tsp rice vinegar
• 0.5 tsp fresh ginger, grated
• 0.25 tsp honey or brown sugar (optional, to balance flavor)
• 2 tbsp water or low-sodium beef broth

Steps

1. In a small bowl, combine the thinly sliced beef with 1 tablespoon low-sodium soy sauce, 1 teaspoon cornstarch, and 0.5 teaspoon sesame oil (if using). Mix well and let marinate for at least 10 minutes.
2. Prepare the broccoli florets and mince the garlic.
3. In another small bowl, whisk together 1 tablespoon low-sodium soy sauce, rice vinegar, grated ginger, honey/sugar (if using), and water/broth to create the stir-fry sauce. Set aside.
4. Heat 1 tablespoon cooking oil in a non-stick skillet or wok over medium-high heat.
5. Add the broccoli florets to the hot pan and stir-fry for 3-4 minutes until tender-crisp. Remove the broccoli from the pan and set aside.
6. Add the marinated beef to the same hot pan and stir-fry for 2-3 minutes until browned and cooked through. Avoid overcrowding the pan; cook in batches if necessary.
7. Return the cooked broccoli to the pan with the beef.
8. Add the minced garlic to the pan and stir-fry for 30 seconds until fragrant.
9. Give the prepared stir-fry sauce a quick whisk, then pour it over the beef and broccoli. Toss everything together, allowing the sauce to thicken slightly, about 1 minute.
10. Serve immediately, optionally over a small portion of brown rice or quinoa for a complete meal.