I love the simplicity of this classic chinese dish, and using leftover steak makes it even simpler! simple yet flavourful, this dish is perfectly paired with steamed jasmine rice.

Serves 4

Ingredients

1 head broccoli, cut into florets
salt
1/8 cup avocado oil
1/4 cup gf tamari
1/4 cup cooking wine or saké
1 tbsp. brown or palm sugar
1/4 teaspoon ground cinnamon
2 cloves garlic, minced
1-inch ginger, minced or grated
1 lb. leftover steak, thinly sliced against the grain
2 tbsps. cornstarch + 1 tbsp. room temp. water
1 tsp. sesame oil or chili oil
sesame seeds, to garnish
any of the following: green onions, cilantro, chopped

Instructions

Bring a medium large pot of salted water to a boil. Drizzle a bit of oil in the water for glistening and vibrant broccoli.

Blanch broccoli until the water comes to a simmer again. The temperature of the water will drop once you put the broccoli in, so watch until there’s movement in the water again, about 2-3 minutes. Strain and shock under cold water or an ice bath. Strain again and set aside.

In a medium sized mixing bowl, combine ingredients from avocado oil to ginger with a whisk.

Heat a wok on medium-high heat, and pour in sauce. Swirl around for a minute until garlic and ginger are fragrant. Toss in broccoli and steak and bring to a simmer. Pour in cornstarch slurry and mix until thickened, add a bit more if you desire a more viscous consistency.

Finish with sesame or chili oil, sesame seeds and fresh herbs. Serve with white rice.