• 12 ounces beef steak, very thinly sliced
• 4 cups broccoli florets
• 1 tablespoon coconut oil
• 3/4 cup low fat chicken broth
• 1 tablespoon cornstarch
• 2 tablespoons soy sauce
• 2 tablespoons rice vinegar
• 2 tablespoons mirin
• 1/2 teaspoon sesame oil
• 1 tablespoon sugar
• 2 teaspoons Asian Chili sauce
• 2 cups brown rice, cooked

Combine chicken broth, cornstarch, soy sauce, rice vinegar, Mirin, sesame oil, sugar and Asian chili sauce in a small bowl. Preheat non-skillet over medium high heat with 1/2 tablespoon coconut oil. Add beef and stir fry until beef is cooked through, 3 4 minutes. Remove from pan. Add remaining coconut oil and saute broccoli for 3 4 minutes until crisp-tender. Add chicken broth or water as needed to keep pan from becoming too dry. Add beef and sauce into the pan with the broccoli and stir until sauce thickens, 4 5 minutes. Serve over rice.