NUTRITION

SERVINGS

INGREDIENTS

6 oz flank steak

2 cup broccoli florets

1 tbsp coconut aminos

1 tsp toasted sesame oil

0.5 tbsp arrowroot powder

1 clove garlic

0.5 tsp fresh ginger

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 and season evenly with sea salt and black pepper.

• 2

  In a small bowl, whisk together the coconut aminos, arrowroot powder, and grated fresh ginger to create the stir-fry glaze.

• 3

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

• 4

  Add the beef strips in a single layer and sear without moving for 2 minutes to develop a crust, then flip and cook for 1 additional minute before removing from the pan.

• 5

  Add the broccoli florets and minced garlic to the same pan with two tablespoons of water; cover with a lid for 2 minutes to steam the broccoli until bright green and tender-crisp.

• 6

  Remove the lid, return the beef to the pan, and pour the prepared sauce over the mixture.

• 7

  Toss everything constantly for 1 minute until the glaze thickens and glosses over the beef and broccoli.

• 8

  Garnish with sesame seeds and serve immediately while hot.