NUTRITION

SERVINGS

INGREDIENTS

6 oz flank steak

2 cups broccoli florets

1 tbsp coconut aminos

0.5 tsp toasted sesame oil

0.5 tsp avocado oil

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

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

• 2

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

• 3

  Heat the avocado oil in a large skillet or wok over medium-high heat until shimmering.

• 4

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

• 5

  Add the broccoli florets to the same pan with a splash of water, cover with a lid for 2 minutes to steam-soften while maintaining a vibrant green color.

• 6

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

• 7

  Toss everything together for 1 minute until the sauce thickens and coats the beef and broccoli evenly.

• 8

  Transfer to a plate and garnish with sesame seeds before serving.