You can substitute frozen broccoli florets if fresh broccoli is not in season.

Equipment Needed

Measuring cups and spoons, rice cooker or small pot with lid, wok or large sauté pan, knife, cutting board, bowl and a whisk


Chop the broccoli into bite-size florets and slice the flank steak into thin bite-size pieces. Set aside. 

To make the sauce, combine the hoisin sauce, xylitol sweetener, gluten-free soy sauce, chili flakes, ginger, garlic, sesame oil, cornstarch and chicken broth in a bowl and whisk until smooth. Set aside.

Cook the brown rice according to package instructions. Once cooked, set aside and keep warm.

Add the broccoli florets to a wok and add 500 ml of water. Cover with a lid and blanch the broccoli over high heat for 3 to 5 minutes, or until bright green.

Remove the broccoli from the water and transfer to a baking sheet.

In the same pan over high heat, add the avocado oil and the sliced beef and sauté for 3 to 4 minutes.

Add the sauce and simmer for 5 minutes, stirring constantly.

Add the blanched broccoli and cook for 10 additional minutes on medium heat. The sauce should be thick and the beef should be tender.

Serve with brown rice and garnish with toasted sesame seeds.