NUTRITION

SERVINGS

INGREDIENTS

5 oz flank steak

0.5 cup shelled edamame

1 cup broccoli florets

0.5 cup red bell pepper

0.25 cup shredded carrots

1 tsp toasted sesame oil

1 tbsp tamari

1 tsp honey

1 tsp fresh ginger

1 clove garlic

1 tsp sesame seeds

0.25 tsp red pepper flakes

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, bite-sized strips to ensure maximum tenderness.

• 2

  In a small glass bowl, whisk together the tamari, honey, toasted sesame oil, minced ginger, and red pepper flakes to create the stir-fry glaze.

• 3

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

• 4

  Add the beef strips in a single layer, seasoning with sea salt and black pepper, and sear for 2 minutes until browned; remove the beef from the pan and set aside.

• 5

  In the same skillet, add the broccoli, bell pepper, and carrots, sautéing for 4 minutes until they are tender-crisp and vibrant.

• 6

  Stir in the minced garlic and shelled edamame, cooking for 1 minute until the garlic is fragrant.

• 7

  Return the beef to the pan and pour the sesame-ginger glaze over the mixture, tossing for 1-2 minutes until the sauce is glossy and coats all ingredients.

• 8

  Serve the stir-fry immediately, garnished with toasted sesame seeds for a delicate final crunch.