| Prep | Cook | Ready in | Servings | |
| 5 min | 10 min | 15 min | 1 |
| 450 gm | Beef, flank, lean (thinly sliced across the grain) |
| 1 head | Broccoli, raw (cut into florets) |
| 2 tbsp packed | Brown sugar |
| 1/2 cup | Chicken broth (stock) |
| 1 tbsp | Cornstarch |
| 3 clove(s) | Garlic (minced) |
| 1 tsp | Ginger, ground |
| 1/4 cup | Honey |
| 1 tbsp | Olive oil |
| 1/4 tsp | Red pepper flakes |
| 2 tbsp | Rice wine vinegar |
| 1 tbsp | Sesame oil |
| 2/3 cup | Soy sauce, low sodium |
| 1 tsp | Sriracha |
1. In a medium bowl, whisk together soy sauce, chicken stock, honey, vinegar, brown sugar, garlic, sesame oil, cornstarch, Sriracha, ginger, red pepper flakes and 1/4 cup water; set aside.
2. Heat olive oil in a large skillet over medium high heat. Add steak and cook, flipping once, until browned, about 3-4 minutes.
3. Stir in broccoli and soy sauce mixture until tender and slightly thickened, about 3-4 minutes.
Serve immediately.
| Grain | 0.4 |
| Meat | 5 |
| Vegetables | 2.7 |
Beef
is a great source of protein and B12
