Preparation Steps

• Trim any excess fat from the steak and slice it very thin across the grain. In a medium bowl toss the beef with 1 tsp cornstarch, 1 tsp oil and a few cracks of black pepper. Let rest 8–10 minutes while you prep the veg.
• Bring a medium pot of water to a boil. Add the broccoli florets and blanch for 60–90 seconds until bright green and just tender. Immediately drain and plunge into iced water to stop cooking; drain again and set aside.
• Whisk the sauce: combine the soy sauce, rice vinegar and honey in a small bowl. In a separate small cup mix 1 tbsp cornstarch with 2 tbsp water until smooth and set both mixtures aside.
• Heat a large wok or heavy skillet over high heat until very hot. Add 1 tbsp neutral oil and swirl. Working in a single layer cook half the beef for 45–60 seconds per side until just browned but not fully cooked through. Remove to a plate and repeat with the remaining beef, adding the remaining 1/2 tbsp oil if needed.
• Lower the heat to medium-high and return the pan to the stove. Add the minced garlic and ginger and stir for 20–30 seconds until aromatic (don’t let it burn).
• Add the blanched broccoli and the cooked beef back to the pan. Pour the soy-honey mixture over everything and stir to combine.
• Give the cornstarch slurry a quick stir and drizzle it into the hot pan while stirring constantly. Cook for 1–2 minutes until the sauce thickens and coats the beef and broccoli.
• Remove the pan from heat and stir in the toasted sesame oil. Taste and adjust with a pinch of pepper or a splash more soy if needed. Sprinkle sliced green onions and sesame seeds on top before serving.
• Serve immediately over steamed rice or cauliflower rice for a lower-carb option.