Beef + Broccoli

INGREDIENTS

• Olive oil or avocado oil

• New York strip steak, trimmed of excess fat and thinly sliced

• 1/2 teaspoon onion powder

• 1/2 teaspoon garlic powder

• Fine grain sea salt and black pepper to taste

• Broccoli florets + stems and sliced bok choy or veg of your choice

• 1 small yellow onion or scallion, sliced

• 2 large cloves of garlic, finely chopped

• Knob of ginger, peeled and finely chopped

• 1 tablespoon soy sauce

• 1 tablespoon coconut aminos

• 1 tablespoon mirin (optional)

• 2-3 teaspoons unseasoned rice wine vinegar

• 1-2 teaspoons toasted sesame oil

• Sriracha or red chili flakes to taste

• Mint and/or cilantro, chopped

METHOD

1. In a bowl, combine soy sauce, coconut aminos, mirin, rice vinegar, sesame oil, and sriracha/chili flakes. Whisk well.

2. In another bowl, combine garlic powder, onion powder, sea salt, and pepper. Mix.

3. Heat up a cast iron skillet. Then, add enough oil to coat the pan. Heat for another minute. Then, arrange the sliced steak in an even layer and sprinkle with the garlic-onion powder blend. Cook until golden brown on the underside before flipping. Cook for another minute and then transfer to a plate. You want the steak to be partially cooked because it will continue to cook with the vegetables and sauce.

4. Add the onion/scallion to the pan with more oil if necessary. Sauté until translucent and then add the garlic and ginger. Sauté for another minute. Add the broccoli and cook for a couple of minutes before adding the sauce. Once the broccoli is tender, return the steak to the skillet along with the chopped herbs. Cook for another minute. Taste and adjust for seasoning. Serve with rice and enjoy!