• 1 Tablespoon and 1 teaspoon olive oil, divided
  • 2 cups broccoli florets
  • ¼ and ½ teaspoon salt, divided
  • ¼ and ½ teaspoon pepper, divided
  • 1.5 lb sirloin or flank steak
  • 2 Tablespoons arrowroot starch or 1.5 Tablespoons cornstarch
  • 3 cloves garlic
  • 2 Tbsp freshly minced ginger
  • 1/3 cup reduced sodium soy sauce
  • ¼ cup reduced sodium chicken broth (can substitute water)
  • 3 green onions, sliced into 1 inch pieces


Using a large deep skillet, heat 1 tablespoon olive oil on medium heat. Add the broccoli and ¼ teaspoon salt and ¼ teaspoon pepper. Cook for 6-7 minutes until broccoli is fork tender. Remove the broccoli from the pan, set aside, and clean out the pan. Prepare the steak by adding a total of ½ teaspoon salt and ½ teaspoon pepper to both sides. Using a sharp knife, slice the steak against the grain into about 1” bite-sized pieces. Add the arrowroot or cornstarch to a bowl and add the steak slices, coating the slices thoroughly. Using the same pan, heat 1 teaspoon of olive oil over medium-high heat. Once the oil is warm, add half of the steak slices. Cook for 2-3 minutes on each side, and repeat until all of the steak is cooked. Set the steak aside. Add the garlic and ginger to the pan and cook for 1 minute. Pour in the soy sauce and chicken broth and add the steak back in and cook for another 2 minutes to allow the sauce to thicken. Add the sliced green onion and broccoli back to the pan and cook for another minute.

Makes 8 servings

Serving size: 1/8 of recipe


Calories 228.8
Fat 9.1g
Saturated Fat 3.1g
Polyunsaturated Fat 0.6g
Monounsaturated Fat 5.4g
Cholesterol 75.7mg
Sodium 566.6mg
Potassium 422.3mg
Carbohydrate 5.3g
Fiber 1g
Sugar 1.1g
Protein 26.6g

Recipe adapted from Unbound Wellness