NUTRITION

SERVINGS

INGREDIENTS

6.7 ounces Top Sirloin Beef Strips

1.5 cups Green Beans

1 cup Shredded Carrots

1 teaspoon Avocado Oil

2 cloves Garlic, minced

1 tablespoon Coconut Aminos

PREPARATION

• 1

  Pat the beef strips dry with a paper towel and season lightly with salt and black pepper.

• 2

  In a small mixing bowl, toss the shredded carrots with a splash of apple cider vinegar and a pinch of salt to create a quick slaw.

• 3

  Heat half of the avocado oil in a large cast-iron or stainless steel skillet over medium-high heat.

• 4

  Add the green beans to the skillet and sauté for 5-6 minutes until they are tender-crisp and show slight blister marks.

• 5

  Stir in the minced garlic and cook for an additional 30 seconds until fragrant, then remove the vegetables from the pan and set aside.

• 6

  Add the remaining avocado oil to the same skillet and increase the heat slightly.

• 7

  Place the beef strips in the pan in a single layer, searing for 2 minutes without moving them to develop a deep brown crust.

• 8

  Flip the beef and sear for another 1-2 minutes, then drizzle the coconut aminos over the meat to glaze.

• 9

  Remove the beef from the heat and serve immediately alongside the garlic green beans and the fresh carrot slaw.