Low-Calorie Beef and Broccoli Stir-Fry

In a small bowl, whisk together the low-sodium soy sauce, rice vinegar, water, cornstarch, sweetener, and red pepper flakes until the cornstarch is fully dissolved.

Heat half of the vegetable oil (1.5 teaspoons) in a large skillet or wok over high heat.

Add the sliced flank steak to the hot skillet in a single layer. Sear without moving for 2 minutes, then stir-fry for another 1-2 minutes until just cooked through. Remove the beef from the skillet and set aside on a plate.

Add the remaining vegetable oil to the same skillet. Toss in the minced garlic and fresh ginger, stirring rapidly for 30 seconds until fragrant.

Add the broccoli florets and 2 tablespoons of water to the skillet. Cover with a lid and let steam for 2 to 3 minutes until the broccoli is bright green and crisp-tender.

Pour the sauce mixture into the skillet and bring to a simmer, stirring constantly for about 1 minute until the sauce thickens and coats the broccoli.

Return the cooked beef and any accumulated juices back into the skillet with the broccoli, tossing everything together until heated through.

Remove from heat, drizzle the sesame oil over the top, give one final toss, and serve immediately.