Asian Flank Steak

I’m a semi retired widow and I work part time as a cashier. I have 1 son a chihuahua, 2 budgies ands Blue Heeler.. Bread making and preparing soups from all cultures are my two favourite passions.. I own over 500 cook books.. I’m happy and I am still enjoying life.

2 Tbsps avocado oil, or olive oil divided

1 pound flank steak, sliced into thin pieces

1 large head of broccoli, broken into smaller florets

3 fresh garlic cloves, minced or pressed

1.5 lbs. button mushrooms, cut into quarters

2 to 3 green onions, sliced

1 Tbsp sesame seeds

subheading: Stir fry sauce:

¼ cup coconut aminos, Bragg's liquid aminos, OR low sodium soy sauce

2 Tbsps fresh squeezed lemon juice

1 Tbsp grated fresh ginger

1 Tbsp sesame oil ---

Heat HALF of a Tablespoon of oil in a large skillet or wok over high heat.

Add broccoli and stir fry for 1 to 2 minutes, then reduce the heat, and add in 2 to 3 Tablespoons of water. Cover the skillet/wok, cooking for about 1 to 2 minutes more, or until your broccoli is crisp tender and bright green. Set aside on a plate.

Meanwhile, in a small bowl whisk all stir fry sauce ingredients and set aside.

Heat 1 tbsp oil in the skillet and add in the steak. Stir-fry for 2 to 3 minutes until cooked to your liking, then set aside.

Add in the remaining oil, garlic and mushrooms. Stir fry for 2 to 4 minutes.

Return steak and broccoli to the skillet/wok and pour the stir fry sauce on top. Cook for additional 2 minutes, gently stirring into the pan to get everything nicely coated with your sauce.

Sprinkle with green onions and sesame seeds and enjoy!

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