NUTRITION

SERVINGS

INGREDIENTS

6 oz flank steak

2 cup broccoli florets

1 tsp fresh ginger

2 cloves garlic

1 tbsp coconut aminos

1 tsp toasted sesame oil

1 tsp avocado oil

0.5 tsp sesame seeds

0.25 tsp red pepper flakes

0.25 tsp sea salt

0.25 cup cooked brown rice

PREPARATION

• 1

  Thinly slice the flank steak against the grain into bite-sized strips and season lightly with sea salt.

• 2

  In a small glass bowl, whisk together the coconut aminos, toasted sesame oil, minced ginger, and minced garlic to create the stir-fry sauce.

• 3

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

• 4

  Add the beef strips in a single layer and sear for 2-3 minutes until beautifully browned, then remove the beef from the pan and set aside.

• 5

  Add the broccoli florets to the same pan with one tablespoon of water, then cover with a lid for 2 minutes to steam-fry until they are tender-crisp and vibrant green.

• 6

  Return the beef to the pan and pour the prepared sauce over the mixture, tossing constantly for 1 minute until the sauce coats everything in a glossy glaze.

• 7

  Serve the beef and broccoli over the warm cooked brown rice and garnish with sesame seeds and red pepper flakes for a hint of heat.