NUTRITION

SERVINGS

INGREDIENTS

7 oz Flank steak

1 tsp Toasted sesame oil

1 cup Broccoli florets

0.5 cup Red bell pepper

0.5 cup Snap peas

1 tbsp Coconut aminos

1 tsp Fresh ginger

1 clove Garlic

1 cup Cauliflower rice

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 for maximum tenderness.

• 2

  Heat the toasted sesame oil in a large skillet or wok over medium-high heat.

• 3

  Season the beef strips with sea salt and black pepper, then sear in the hot pan until browned on all sides.

• 4

  Remove the beef from the pan and set aside, then add the broccoli, sliced bell peppers, and snap peas.

• 5

  Stir-fry the vegetables for 3-4 minutes until they are bright and tender-crisp.

• 6

  Add the minced garlic and grated fresh ginger to the pan, stirring for 30 seconds until aromatic.

• 7

  Return the beef to the skillet and pour in the coconut aminos, tossing everything together to coat in the glaze.

• 8

  In a separate small skillet, lightly sauté the cauliflower rice for 2 minutes until heated through.

• 9

  Plate the stir-fry over the cauliflower rice and garnish with a sprinkle of sesame seeds before serving.