NUTRITION

SERVINGS

INGREDIENTS

5 oz Flank steak

2 cup Broccoli florets

1 tsp Toasted sesame oil

2 tbsp Coconut aminos

1 tsp Fresh ginger root

1 clove Garlic

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Arrowroot powder

1 tbsp Water

PREPARATION

• 1

  Slice the flank steak against the grain into thin strips and season evenly with the sea salt and black pepper.

• 2

  In a small glass bowl, whisk together the coconut aminos, minced ginger root, minced garlic, arrowroot powder, and water to create a slurry-based stir-fry sauce.

• 3

  Heat the toasted sesame oil in a large stainless steel skillet or wok over medium-high heat until it begins to shimmer.

• 4

  Add the beef strips in a single layer and sear without moving for 2 minutes to develop a crust, then flip and cook for another minute before removing from the pan.

• 5

  Add the broccoli florets to the hot pan with a splash of water, immediately covering with a lid for 2 minutes to steam until they are bright green and tender-crisp.

• 6

  Remove the lid, return the beef to the pan, and pour the sauce mixture over the ingredients.

• 7

  Toss everything constantly for 1 minute until the sauce thickens into a glossy glaze that coats the beef and broccoli perfectly.