Ingredients for the Beef

approx. 1 lb flank or skirt steak

20 ml tamari

35 ml Shaoxing Wine or Dry Sherry Cooking Wine (found at Kootenay Coop)

15 grams fresh ginger

15 grams garlic 

6 grams brown sugar

1/2 tsl salt

1/2 tsp baking soda

1 tbsp coconut oil

Ingredients for the Broccoli

1 bunch sprouting broccoli- Gai Lan, Broccolini, or rapini 

1 tbsp coconut oil

1 tbsp toasted sesame oil

Salt

Sesame seeds

Serves 3-4 with a side 

Instructions

Cut the steak into small, thin strips going with the grain of the meat.

Place the cut steak into a metal mesh strainer and rinse thoroughly. Press and squeeze out as much of the water as you can, then add the dry beef to a large bowl. 

Add the baking soda to the beef and massage it into all sides very thoroughly for about a minute. This important step tenderizes the meat!  

Add the tamari, cooking wine, sugar and salt to a small bowl, mix together, and then pour half of it over the meat. Massage it in thoroughly and set the meat aside to marinate for at least 15 minutes and up to 12 hours. 

Preheat a large skillet for the broccoli. Once hot, add the coconut oil.

Chop the broccoli into bite-sized pieces, then set aside.

Dice the garlic and ginger for the beef very finely, then set aside. 

About 5 minutes before you are done marinating the beef, preheat a large skillet or wok to cook it in. Add the coconut oil. 

Add the broccoli to the hot oil. Add a small amount of salt and a sprinkling of sesame seeds. Cook until just tender and bright green, then add the toasted sesame oil and remove the pan from the heat. 

Once the skillet and oil for the beef is hot, add the diced garlic and ginger. Cook until just fragrant, then add the meat.

Cook the beef until only a small amount of pink remains, then add the rest of the sauce. 

Combine the broccoli and beef together in one of the skillets and serve immediately.