NUTRITION

SERVINGS

INGREDIENTS

6 oz flank steak

1.5 cup broccoli florets

0.25 cup cooked brown rice

1 tbsp coconut aminos

1 tsp toasted sesame oil

1 tsp fresh ginger

2 clove garlic

0.25 tsp red pepper flakes

1 tsp sesame seeds

1 tsp avocado oil

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

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

• 2

  In a small glass bowl, whisk together the coconut aminos, toasted sesame oil, minced fresh 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 to the pan in a single layer and sear until deeply browned, about 2 minutes per side, then transfer to a clean plate.

• 5

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

• 6

  Return the beef to the pan, pour in the prepared sauce and red pepper flakes, and toss continuously for 1 minute until the sauce coats everything and thickens.

• 7

  Serve the beef and broccoli over the warm brown rice and garnish with sesame seeds for a final crunch.