Stir-Fried Grass-Fed Beef And Broccoli

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Pamela Salzman
Nutrition per serving    (USDA % daily values)
CAL
336
FAT
53%
CHOL
35%
SOD
83%

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Ingredients for 4 servings

1 ½ pounds grass-fed top sirloin or flank steak, trimmed of excess fat and cut against the grain into 1/8-inch thick slices*

1 Tablespoon arrowroot or non-GMO cornstarch

3 Tablespoons shoyu or gluten-free tamari

3 Tablespoons water

1 ½ Tablespoons dry sherry or Chinese rice wine such as Shao Hsing

1 ½ teaspoons toasted sesame oil

2 Tablespoons oyster sauce (or substitute extra shoyu, but oyster sauce makes it taste like it’s from a restaurant)

1 Tablespoon shoyu or gluten-free tamari

1 Tablespoons dry sherry or Chinese rice wine such as Shao Hsing (I always use sherry)

2 teaspoons balsamic vinegar (optional-for sweetness)

1 bunch broccoli, cut into small florets, stems peeled and thinly sliced

2 Tablespoons unrefined peanut oil

2 quarter-size pieces of fresh, peeled ginger

1 scallion, thinly sliced (optional)

2 cloves of garlic, crushed

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