Iron-Packed Beef and Spinach Stir-Fry

In a small bowl, whisk together the low-sodium soy sauce, sesame oil, cornstarch, and water to create the stir-fry sauce. Set aside.

Heat 1 tablespoon of olive oil in a large skillet or wok over medium-high heat.

Add the sliced lean beef to the skillet. Cook, stirring frequently, for 5 to 6 minutes until the beef is fully browned and cooked completely through with no pink remaining (well-done). Remove the beef from the skillet and set aside on a clean plate.

Add the remaining 1 tablespoon of olive oil to the same skillet. Toss in the broccoli florets and sliced red bell pepper. Stir-fry for 3 to 4 minutes until tender-crisp.

Add the minced garlic and grated ginger to the vegetables, stirring constantly for about 1 minute until fragrant.

Add the baby spinach to the skillet and cook for 1 to 2 minutes until just wilted.

Return the cooked beef and any accumulated juices back into the skillet with the vegetables.

Pour the prepared soy-sesame sauce mixture over the beef and vegetables. Toss everything continuously for 1 to 2 minutes until the sauce bubbles, thickens slightly, and coats all ingredients evenly.

Remove from heat, garnish with sesame seeds, and serve hot.