1

To start: cook your rice per package instructions so everything finishes all together.

2

Combine ginger, garlic, water, tamari, corn starch, chili flakes, black pepper, sesame oil and coconut sugar a bowl. Mix well until there are no lumps. Set aside.

3

Place a large skillet over medium heat and add 1 Tbsp oil. Add broccoli florets and sauté until broccoli is bright green and crisp-tender then remove from pan.

4

Increase pan’s heat to high heat and add remaining 1 Tbsp of oil. Add beef slices in a single layer and sauté 2 minutes per side or just until cooked through.

5

Add the sauce and reduce heat to medium/low. Simmer for 3-4 minutes and add broccoli and stir to combine. The sauce will thicken, stir in 1-2 Tbsp water to thin the sauce if desired. Serve over rice and garnish with extra sesame seeds, green onions or chili if desired.

6

Substitutions: To make this dish plant based, substitute flank steak for one package of veggie beef strips like these. To make this dish low carb, omit the sugar from the stir fry sauce and substitute cooked rice for cauliflower rice or zucchini noodles.