NUTRITION

SERVINGS

INGREDIENTS

5 oz flank steak

2 cup broccoli florets

1 tbsp coconut aminos

1 tsp sesame oil

1 clove garlic

1 tsp fresh ginger

0.25 tsp red pepper flakes

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp sesame seeds

PREPARATION

• 1

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

• 2

  In a small glass bowl, whisk together the coconut aminos, minced garlic, grated fresh ginger, and red pepper flakes to create the stir-fry sauce.

• 3

  Heat a large cast-iron skillet or wok over medium-high heat and add half of the sesame oil to coat the surface.

• 4

  Place the beef strips in the hot skillet in a single layer and sear for 2 minutes until browned and caramelized, then transfer the beef to a clean plate.

• 5

  Add the broccoli florets to the same skillet with a tablespoon of water, immediately covering with a lid to steam for 2-3 minutes until bright green and tender-crisp.

• 6

  Remove the lid, return the beef to the pan, and pour the prepared sauce over the ingredients, tossing constantly for 1 minute until the sauce glazes the beef.

• 7

  Remove from the heat, drizzle with the remaining sesame oil for a fragrant finish, and garnish with sesame seeds before serving hot.