8 cups Broccoli Florets, (2-inch pieces)
2 tablespoons toasted Sesame Oil
1 cup sliced Red Bell Pepper
½ cup sliced Yellow Onion
3 medium cloves Garlic, chopped
3 tablespoons smooth natural Peanut Butter
2 ½ tablespoons reduced-sodium Tamari
2 tablespoons Rice Vinegar
1 tablespoon Light Brown Sugar
1 teaspoon Cornstarch
1 tablespoon toasted Sesame Seeds
Bring 1 inch of water to a boil in a large pot fitted with a steamer basket. Add broccoli, cover and cook until tender-crisp, 3 to 4 minutes.
Meanwhile, heat oil in a large skillet over medium-high heat. Add bell pepper, onion and garlic; cook, stirring often, until the vegetables begin to soften, about 3 minutes. Add the steamed broccoli and cook, stirring, for 3 minutes.
Whisk peanut butter, tamari, vinegar, sugar and cornstarch in a small bowl until smooth. Stir into the vegetables. Cook, stirring, until the sauce thickens, about 1 minute. Sprinkle with sesame seeds.