Balanced Beef and Broccoli Bowl

Combine the rinsed jasmine rice with 3 cups of water in a medium saucepan. Bring to a boil, reduce heat to low, cover, and simmer for 15 minutes or until tender and water is absorbed. Remove from heat and let steam covered.

In a small bowl, whisk together the low-sodium soy sauce, minced garlic, grated ginger, water, and the cornstarch slurry to create the light garlic sauce.

Heat half of the avocado oil in a large skillet or wok over medium-high heat. Add the sliced flank steak in a single layer and sear without moving for 2 minutes until browned, then stir-fry for another 1-2 minutes until just cooked through. Remove the beef from the skillet and set aside on a clean plate.

Add the remaining avocado oil to the same skillet. Toss in the broccoli florets and 2 tablespoons of water, cover with a lid for 2 minutes to steam-crisp the broccoli until vibrant green and tender-crisp.

Return the cooked beef to the skillet with the broccoli. Pour the prepared garlic sauce over the mixture.

Toss everything continuously over medium heat for 1 to 2 minutes until the sauce bubbles, thickens slightly, and coats the beef and broccoli evenly. Drizzle with sesame oil and remove from heat.

To serve, divide the warm jasmine rice evenly among four bowls. Top each with the balanced beef and broccoli mixture, and garnish with sliced green onions.