NUTRITION

SERVINGS

INGREDIENTS

6 oz flank steak

2 cups broccoli florets

0.25 cup cooked brown rice

1 tbsp coconut aminos

1 tsp toasted sesame oil

1 tsp avocado oil

1 clove garlic

0.5 tsp fresh ginger

0.5 tsp sesame seeds

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

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

• 2

  In a small bowl, whisk together the coconut aminos and toasted sesame oil to create the stir-fry glaze.

• 3

  Heat the avocado oil in a large skillet or wok over medium-high heat until shimmering.

• 4

  Add the beef strips to the pan in a single layer and sear for 2 minutes until browned, then remove and set aside.

• 5

  Add the broccoli florets and a splash of water to the pan, covering for 2 minutes to steam until bright green.

• 6

  Stir in the minced garlic and grated ginger, sautéing for 30 seconds until fragrant.

• 7

  Return the beef to the pan, pour in the glaze, and toss everything together for 1 minute until well coated.

• 8

  Serve the stir-fry over the cooked brown rice and garnish with sesame seeds.