NUTRITION

SERVINGS

INGREDIENTS

7 oz Flank steak

2 cup Broccoli florets

2 tbsp Coconut aminos

1 tsp Toasted sesame oil

1 tbsp Rice vinegar

1 tsp Arrowroot powder

1 tsp Avocado oil

2 clove Garlic

1 tsp Fresh ginger

0.5 tsp Sesame seeds

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

  In a small bowl, whisk together the coconut aminos, toasted sesame oil, rice vinegar, and arrowroot powder to create the stir-fry sauce.

• 2

  Thinly slice the flank steak against the grain into bite-sized strips and season evenly with sea salt and black pepper.

• 3

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

• 4

  Add the beef strips in a single layer and sear for 2-3 minutes until browned and caramelized, then transfer to a plate.

• 5

  In the same skillet, add the broccoli florets, minced garlic, and grated ginger with a tablespoon of water.

• 6

  Cover the pan for 2 minutes to steam the broccoli until it reaches a vibrant green and tender-crisp texture.

• 7

  Return the beef to the skillet and pour the prepared sauce over the mixture.

• 8

  Toss constantly for 1 minute until the glaze thickens and beautifully coats the beef and broccoli.

• 9

  Sprinkle with sesame seeds before serving hot.