1 top round steak (1#) sliced against the grain into 1/4″ thick strips
1 teaspoon garlic powder
Sea salt to taste
Freshly ground black pepper, to taste
Olive Oil in a sprayer
5 cups of frozen broccoli
1 tablespoon minced garlic
2 teaspoons sesame oil
1/4 cup bottled szechuan sauce (watch the label for glutamate’s)
Combine steak, garlic powder, salt, and pepper in large bowl.Â Toss until will combined
Place large nonstick skillet or wok over high heat.Â Mist with olive oil when hot.Â Add broccoli and garlic and cook, stirring, 4 to 6 minutes, or until garlic softens and broccoli is crisp-tender.Â Transfer to large bowl and cover to keep warm.
Return pan to high heat and add 1 teaspoon of the sesame oil.Â Add half of the steak in a single layer when oil is hot.Â Cook, stirring occasionally, 1 to 2 minues, or until steak is lighly browned on both sides.
Transfer to bowl with vegetables and re-cover.
Repeat with remaining sesame oil and steak.Â Return all steak and vegetables to pan and remove from heat.Â Add stir-fry sauce and mix well.Â Divide among 4 plates and serve.