Iron-Rich Beef and Broccoli Skillet

In a small bowl, whisk together the low-sodium tamari, beef broth, and cornstarch slurry. Set aside.

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

Add the sliced beef in a single layer. Cook, stirring frequently, until the beef is fully browned and cooked completely through with no pink remaining (internal temperature reaches 165°F/74°C or higher). Remove the beef from the skillet and set aside on a clean plate.

Add the remaining 1 tablespoon of avocado oil to the same skillet. Add the broccoli florets and 2 tablespoons of water, then cover for 2-3 minutes to let the broccoli steam-crisp.

Uncover the skillet and add the minced garlic and grated ginger. Stir-fry for about 1 minute until fragrant.

Return the cooked beef and any resting juices back to the skillet with the broccoli.

Pour the tamari-broth sauce mixture over the beef and broccoli. Cook, tossing constantly, for 2 minutes until the sauce thickens and coats everything evenly.

Remove from heat, stir in the sesame oil, garnish with toasted sesame seeds, and serve hot.