Ingredients

2/3 cup lite soy sauce (lower sodium) or you can use Bragg’s or Tamari 

2 TBSP honey

2 tsp sesame oil

2 garlic cloves, minced

1 inch knob fresh ginger, shredded 

1/4 tsp red pepper flakes

1 1/2 pounds skirt steak, cut into thin strips

1 tsp EVOO

2 cups broccoli florets

1 TBS arrowroot

1/4 cup water

Directions 

1. In a medium bowl whisk soy sauce, honey, sesame oil, garlic, ginger, red pepper flakes; add beef slices to mixture and let sit for 10-20 minutes.

2. Heat oil in a large skillet over medium/high heat. Place beef into skillet (leaving sauce in bowl, reserve for later), and cook while stir frying for 5-6 minutes.

3. Add broccoli to skillet, and stir fry for 5 minutes, or until tender.

4. In a small bowl combine water and arrowroot and set aside.

5. Pour remaining marinade/sauce into skillet, and bring to a boil. Add arrowroot mixture, and stir to combine. Lower heat and simmer for 1 minutes or until sauce it thickened.

6. Serve immediately. I served mine over brown rice and quinoa. 

7. Enjoy! 

Candisol not approved; PAN limit honey; HCL & BIL approved