NUTRITION

SERVINGS

INGREDIENTS

6 oz flank steak

2 cup broccoli florets

1 tsp avocado oil

1 tsp toasted sesame oil

2 tbsp coconut aminos

1 clove garlic

1 tsp fresh ginger

0.5 tsp arrowroot powder

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp sesame seeds

PREPARATION

• 1

  Whisk the coconut aminos, minced fresh ginger, minced garlic, and arrowroot powder in a small bowl to create the stir-fry sauce.

• 2

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

• 3

  Heat the avocado oil in a large skillet or wok over high heat until it begins to shimmer.

• 4

  Add the beef strips in a single layer and sear for 2 minutes until browned and slightly crispy on the edges, then remove from the pan and set aside.

• 5

  Add the broccoli florets to the same pan with a splash of water, covering immediately for 2 minutes to steam-fry until tender-crisp.

• 6

  Return the cooked beef to the pan and pour the prepared sauce over the mixture.

• 7

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

• 8

  Remove from the heat, drizzle with toasted sesame oil, and garnish with sesame seeds before serving.