NUTRITION

SERVINGS

INGREDIENTS

6 oz flank steak

0.5 cup cooked brown rice

1 cup broccoli florets

0.25 cup red bell pepper

1 tbsp tamari

1 tsp toasted sesame oil

1 tsp fresh ginger

1 clove garlic

1 tsp sesame seeds

1 stalk green onion

0.25 tsp black pepper

0.13 tsp sea salt

PREPARATION

• 1

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

• 2

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

• 3

  Add the beef strips to the marinade, tossing well to coat, and let marinate at room temperature for 10 minutes.

• 4

  Heat a large non-stick skillet or wok over high heat until very hot.

• 5

  Add the beef to the skillet in a single layer and sear for 1-2 minutes per side until deeply browned and caramelized.

• 6

  Toss in the broccoli florets and sliced red bell pepper, stir-frying with the beef for an additional 3 minutes until the vegetables are crisp-tender.

• 7

  Divide the warm cooked brown rice into a bowl and top with the beef and vegetable mixture.

• 8

  Garnish with thinly sliced green onions and toasted sesame seeds before serving.