NUTRITION

SERVINGS

INGREDIENTS

5 oz flank steak

2 cup broccoli florets

0.25 cup cooked brown rice

0.25 tsp toasted sesame oil

1 tbsp coconut aminos

1 tsp fresh ginger

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp sesame seeds

PREPARATION

• 1

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

• 2

  Mince the garlic and grate the fresh ginger, setting them aside for the sauce.

• 3

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

• 4

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

• 5

  In the same pan, add the broccoli florets and a splash of water, covering with a lid for 2 minutes to steam until bright green and tender-crisp.

• 6

  Remove the lid, add the garlic and ginger, and sauté for 30 seconds until fragrant.

• 7

  Return the beef to the pan, pour in the coconut aminos, and toss everything together for 1 minute to glaze.

• 8

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