Prenatal Beef and Vegetable Stir-Fry

In a small bowl, whisk together the low-sodium soy sauce, beef broth, and cornstarch until smooth. Set aside.

Heat 1 tablespoon of avocado oil in a large skillet or wok over medium-high heat. Add the sliced beef and cook, stirring frequently, until completely browned and cooked fully through with no pink remaining, about 5 to 6 minutes. Remove the beef from the skillet and set aside on a clean plate.

Add the remaining 1 tablespoon of avocado oil to the same skillet. Add the broccoli florets, sliced carrots, and bell pepper strips. Stir-fry for 4 to 5 minutes until tender-crisp.

Add the minced garlic and minced ginger to the vegetables, stirring constantly for about 1 minute until fragrant.

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

Give the soy sauce mixture a quick stir and pour it directly into the skillet. Bring to a simmer, stirring continuously, until the sauce thickens and coats everything evenly, about 2 minutes. Ensure the beef reaches a piping hot temperature throughout.

Drizzle the sesame oil over the stir-fry and remove from heat.

Serve the beef and vegetable stir-fry warm over bowls of cooked brown rice.