Step 1

1 Prepare the ingredients & make the sauce: Remove the honey from the refrigerator to bring to room temperature. Wash and dry the fresh produce. Cut off and discard the bottom ½ inch of the broccoli stem; cut the broccoli into small florets. Peel and roughly chop 2 cloves of garlic. Peel and finely chop the ginger. Peel the carrots; halve lengthwise, then thinly slice crosswise. Cut off and discard the root end of the bok choy; roughly chop, separating the stems and leaves. In a bowl, whisk together the soy sauce, honey (kneading the packet before opening), and 1/4 cup of warm water.

Step 2

2 Cook the beef: Separate the beef and pat dry with paper towels. Place in a bowl; season with salt and pepper. Add half the flour (you will have extra) and toss to coat. In a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the coated beef in an even layer (shaking off any excess flour before adding). Cook, without stirring, 2 to 3 minutes, or until lightly browned. Continue to cook, stirring occasionally, 1 to 2 minutes, or until browned and just cooked through. Leaving any browned bits (or fond) in the pan, transfer to a plate.

Step 3

3 Start the stir-fry: Add 1 teaspoon of olive oil to the pan of reserved fond; heat on medium-high until hot. Add the broccoli florets and chopped garlic and ginger; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until lightly browned. Add the sliced carrots, chopped bok choy stems, and 1/4 cup of water (carefully, as the liquid may splatter). Season with salt and pepper; stir to combine. Loosely cover the pan with foil. Cook, without stirring, 2 to 3 minutes, or until the vegetables are softened and the water has cooked off.

Step 4

4 Finish the stir-fry & serve your dish: Add the cooked beef, chopped bok choy leaves, sauce (carefully, as the liquid may splatter), and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be. Cook, stirring frequently, 2 to 3 minutes, or until combined and the sauce is slightly thickened. Turn off the heat. Taste, then season with salt and pepper if desired. Serve the finished stir-fry garnished with the sesame seeds. Enjoy!

Step 5

1 Prepare the ingredients & make the sauce: Remove the honey from the refrigerator to bring to room temperature. Wash and dry the fresh produce. Cut off and discard the bottom ½ inch of the broccoli stem; cut the broccoli into small florets. Peel and roughly chop 2 cloves of garlic. Peel and finely chop the ginger. Peel the carrots; halve lengthwise, then thinly slice crosswise. Cut off and discard the root end of the bok choy; roughly chop, separating the stems and leaves. In a bowl, whisk together the soy sauce, honey (kneading the packet before opening), and 1/4 cup of warm water.

Step 6

2 Cook the beef: Separate the beef and pat dry with paper towels. Place in a bowl; season with salt and pepper. Add half the flour (you will have extra) and toss to coat. In a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the coated beef in an even layer (shaking off any excess flour before adding). Cook, without stirring, 2 to 3 minutes, or until lightly browned. Continue to cook, stirring occasionally, 1 to 2 minutes, or until browned and just cooked through. Leaving any browned bits (or fond) in the pan, transfer to a plate.

Step 7

3 Start the stir-fry: Add 1 teaspoon of olive oil to the pan of reserved fond; heat on medium-high until hot. Add the broccoli florets and chopped garlic and ginger; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until lightly browned. Add the sliced carrots, chopped bok choy stems, and 1/4 cup of water (carefully, as the liquid may splatter). Season with salt and pepper; stir to combine. Loosely cover the pan with foil. Cook, without stirring, 2 to 3 minutes, or until the vegetables are softened and the water has cooked off.

Step 8

4 Finish the stir-fry & serve your dish: Add the cooked beef, chopped bok choy leaves, sauce (carefully, as the liquid may splatter), and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be. Cook, stirring frequently, 2 to 3 minutes, or until combined and the sauce is slightly thickened. Turn off the heat. Taste, then season with salt and pepper if desired. Serve the finished stir-fry garnished with the sesame seeds. Enjoy!