Beef and Broccoli Power Stir-Fry

In a small bowl, whisk together the low-sodium soy sauce, minced ginger, minced garlic, honey, cornstarch, and water until the cornstarch is completely dissolved. Set the sauce aside.

Pat the sliced flank steak dry with paper towels to ensure a good sear. Season lightly with black pepper.

Heat 1 tablespoon of avocado oil in a large skillet or wok over medium-high heat. Add the beef in a single layer, cooking undisturbed for 2-3 minutes to get a nice brown crust, then stir and cook for another 1-2 minutes until just cooked through. Remove the beef from the skillet and set aside on a plate.

Add the remaining 1/2 tablespoon of avocado oil to the same skillet. Add the broccoli florets and 2 tablespoons of water, then cover with a lid for 2 minutes to steam-crisp the broccoli.

Remove the lid and stir-fry the broccoli for an additional 2-3 minutes until tender-crisp and bright green.

Return the cooked beef and any accumulated juices back into the skillet with the broccoli.

Give the sauce mixture a quick stir and pour it directly into the skillet over the beef and broccoli.

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

Divide the warm brown rice among four bowls and top generously with the beef and broccoli stir-fry.