Scallion-Ginger Beef & Broccoli

Makes 4 servings.

⅓ cup reduced-sodium tamari or soy sauce
¼ cup low-sodium chicken broth
2 tablespoons brown sugar
2 tablespoons cornstarch, divided
1 pound sirloin steak, thinly sliced
3 tablespoons peanut or canola oil, divided
1 bunch Red Dog broccolini
½ cup sliced Red Dog green onions, plus more for garnish
1 tablespoon finely grated ginger
1 teaspoon finely grated garlic
2 cups cooked brown rice
Crushed red pepper for garnish

Whisk tamari (or soy sauce), broth, brown sugar and 1 tablespoon cornstarch in a small bowl. Toss steak with the remaining 1 tablespoon cornstarch.

Heat 2 tablespoons oil in a large flat-bottom wok or cast-iron skillet over medium-high heat. Add the steak and cook, stirring once, until browned, about 4 minutes. Transfer to a clean plate. Add the remaining 1 tablespoon oil and broccolini; cook, stirring occasionally, until slightly tender, about 2 minutes. Stir in green onions, ginger and garlic; cook, stirring, until fragrant, about 30 seconds. Whisk the tamari mixture and add it, along with the beef, back to the pan; cook until the sauce thickens, about 1 minute. Serve over brown rice and garnish with crushed red pepper, if desired.