2 cups broccoli florets, stems cut into ¼-inch pieces
6 oz flank steak, trimmed
1 tbsp garlic, minced
1 tbsp ginger, minced
2 tbsp Ideal Protein Oriental Sesame Sauce
1 tbsp cider vinegar
1/2 tsp salt
1 tsp ground pepper
1 tbsp hot sauce, more to taste
2 tsp grapeseed oil
Directions
Steam broccoli over an inch of boiling water in a large saucepan fitted with a steamer basket until bright green, about 1 minute. Transfer to a colander to drain.
Cut steak with the grain lengthwise into 2-inch-wide pieces. Cut each strip across the grain into ¼-inch-thick slices. Combine the steak, garlic, ginger, Oriental Sesame Sauce, apple cider vinegar, salt and pepper in a medium bowl. Stir to combine.
Heat a 14-inch flat-bottomed wok over high heat until a bead of water vaporizes within 1 to 2 seconds of contact. Carefully add the beef in one layer. Cook undisturbed for 1 minute, letting it begin to sear. Then, stir-fry until lightly browned but not quite cooked through, about 1 minute.
Swirl 2 teaspoons grapeseed oil into the wok, add the broccoli and stir until just combined, about 15 seconds. Return the beef and any juice to the wok. Stir-fry until the beef is just cooked through, about 1 minute. Season with more chile sauce, if desired.
