Prep Time: 10 minutes + 1 hour for marinade Cook Time: 8 minutes
First, marinate the meat:
1/2 tsp baking soda
1 tsp sugar (xylitol)
1 Tbsp cornstarch (1 tsp xanthan gum)1 Tbsp low-sodium soy sauce (liquid aminos or coconut aminos)
1 Tbsp water
2 Tbsp vegetable oil (olive oil)
1 1/2 lbs flank steak, sliced into thin strips (breakfast steak on sale)
Whisk together the baking soda, sugar, cornstarch, soy sauce, water, and vegetable oil in a large bowl. Toss the steak with the marinade to coat. Cover and refrigerate at least 1 hour, then proceed below.
1/2 c low-sodium soy sauce (liquid aminos or coconut aminos) (Do NOT use regular. The final product will be way too salty)
2 Tbsp brown sugar (1-2 Tbsp xylitol)
4 cloves garlic, minced
1 Tbsp sherry (any cooking wine or leftover wine will do)
3 Tbsp vegetable oil (olive oil)
2 heads broccoli, crowns only (1 pound frozen broccoli florets, micro cooked 4 minutes)
In a small bowl, stir together the soy sauce, brown sugar, garlic, flour and sherry until smooth. Set aside.
In a large wok or saute pan, heat 2 tablespoons of the vegetable oil over high heat until shimmering. Add broccoli and saute 3 minutes, stirring often. Transfer broccoli to a plate.
Reduce heat to medium-high. Carefully add the remaining tablespoon of oil to
the hot pan. Add the marinated meat and half of the sauce mixture and saute for 3-4 minutes, stirring often, until the meat is cooked through and no longer pink. Stir in the broccoli and remaining sauce. Saute 1 minute more. Serve.
adapted from ©2009-2013 Rainy Day Gal (Jenny Miller)