• 2 cups broccoli florets, stems cut into ¼-inch pieces
  • 8 oz flank steak, trimmed
  • 1 tbsp garlic, minced
  • 1 tbsp ginger, minced
  • 2 tbsp Ideal Protein Oriental Sesame Sauce
  • 1 tbsp cider vinegar
  • 1/2 tsp salt
  • 1 tsp ground pepper
  • 1 tbsp hot sauce, more to taste
  • 2 tsp grapeseed oil


  1. Steam broccoli over an inch of boiling water in a large saucepan fitted with a steamer basket until bright green, about 1 minute. Transfer to a colander to drain.
  2. Cut steak with the grain lengthwise into 2-inch-wide pieces. Cut each strip across the grain into ¼-inch-thick slices. Combine the steak, garlic, ginger, Oriental Sesame Sauce, apple cider vinegar, salt and pepper in a medium bowl. Stir to combine.
  3. Heat a 14-inch flat-bottomed wok over high heat until a bead of water vaporizes within 1 to 2 seconds of contact. Carefully add the beef in one layer. Cook undisturbed for 1 minute, letting it begin to sear. Then, stir-fry until lightly browned but not quite cooked through, about 1 minute.
  4. Swirl 2 teaspoons grapeseed oil into the wok, add the broccoli and stir until just combined, about 15 seconds. Return the beef and any juice to the wok. Stir-fry until the beef is just cooked through, about 1 minute. Season with more chile sauce, if desired.
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