Prep Time: 10 minutes + 1 hour for marinade
Cook Time: 8 minutes

First, marinate the meat:

• 1/2 tsp baking soda
• 1 tsp Erythritol
• 1 tbsp cornstarch
• 1 tbsp low sodium soy sauce
• 1 tbsp water
• 2 tbsp vegetable oil
• 1-1/2 lbs flank steak, sliced into thin strips

Whisk together the baking soda, sugar, cornstarch, soy sauce, water, and  vegetable oil in a large bowl. Toss the steak with the marinade to coat. Cover and refrigerate at least 1 hour, then proceed below.

• 1/4 cup soy sauce
• 2 tbsp Erythritol
• 4 cloves garlic, minced
• 2 tbsp rye flour
• 1/4 cup red wine
• 3 tbsp vegetable oil
• 2 heads broccoli, crowns only

1. In a small bowl, stir together the soy sauce, brown sugar, garlic, flour and sherry
   until smooth. Set aside.
2. In a large wok or saute pan, heat 2 tablespoons of the vegetable oil over high
   heat until shimmering. Add broccoli and saute 3 minutes, stirring often. Transfer
   broccoli to a plate.
3. Reduce heat to medium high. Carefully add the remaining tablespoon of oil to  the hot pan. Add the marinated meat and half of the sauce mixture and saute for 3-4 minutes, stirring often, until the meat is cooked through and no longer pink. Stir in the broccoli and remaining sauce. Saute 1 minute more. Serve.