NUTRITION

SERVINGS

INGREDIENTS

7 oz Flank steak

0.5 cup Cooked brown rice

1 cup Broccoli florets

1 tbsp Tamari

1 tsp Toasted sesame oil

1 tsp Honey

1 tsp Fresh ginger

1 clove Garlic

0.25 cup Shredded carrots

1 tsp Sesame seeds

1 tbsp Green onions

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

  Place the flank steak in the freezer for 15 minutes to firm up, then slice it against the grain into very thin strips.

• 2

  In a medium glass bowl, whisk together the tamari, toasted sesame oil, honey, grated fresh ginger, minced garlic, sea salt, and black pepper.

• 3

  Add the steak strips to the marinade, tossing well to coat every piece, and let it sit for at least 20 minutes at room temperature.

• 4

  While the beef marinates, steam the broccoli florets and shredded carrots until they are vibrant and crisp-tender.

• 5

  Heat a large cast-iron skillet over medium-high heat until it is smoking slightly.

• 6

  Add the beef to the hot skillet in a single layer, working in batches if necessary, and sear for 1-2 minutes per side until deeply browned and caramelized.

• 7

  Serve the beef over the warm brown rice and steamed vegetables, garnishing with sesame seeds and sliced green onions.