1 kg beef sirloincut in thin strips
4 cups broccoli florets
1/2 cup chicken broth
2 tablespoons soy sauce low sodium
2 tablespoons apple cider vinegar vinegar
2 tablespoons ginger minced
2 cloves garlic minced
1 1/2 teaspoons chili paste optional
2 teaspoons sesame oil
salt and pepper to taste
Zucchini Noodles to serve with
Pre-heat a large wok or sauté pan over medium-high heat. Sprinkle the beef with salt and pepper to taste on each side. Spray pan with cooking spray and place beef in pan to sear. Cook until golden brown on both sides, turning once after about 2-3 minutes. Remove beef from pan, set aside.
While the beef is cooking, whisk together the sauce: chicken broth through sesame oil).
Add the broccoli to the hot pan and sprinkle with a pinch more of salt and pepper to taste. Pour in the sauce and bring mixture to a boil. Cover pan and reduce heat to low to steam the broccoli until bright green, about 5-6 minutes.
Remove lid and add in reserved beef and any juices that have formed. Heat for another 2 minutes before serving as is or over Zucchini noodles