NUTRITION

SERVINGS

INGREDIENTS

8 oz flank steak

1 tsp toasted sesame oil

1 tbsp coconut aminos

1 tsp fresh ginger

1 clove garlic

1 cup broccoli florets

0.5 cup red bell pepper

0.5 cup snap peas

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp sesame seeds

1 tbsp water

PREPARATION

• 1

  Slice the flank steak against the grain into thin, bite-sized strips for maximum tenderness.

• 2

  In a small bowl, whisk together the coconut aminos, minced ginger, and minced garlic to create the base sauce.

• 3

  Heat the toasted sesame oil in a large skillet or wok over medium-high heat until it begins to shimmer.

• 4

  Add the beef strips to the skillet in a single layer, seasoning with sea salt and black pepper, and sear until browned on all sides.

• 5

  Remove the beef from the pan and set aside, then add the broccoli, bell peppers, and snap peas with a tablespoon of water.

• 6

  Cover the pan and steam the vegetables for 2-3 minutes until they are bright green and tender-crisp.

• 7

  Return the beef to the pan, pour the sesame-ginger sauce over the mixture, and toss for 1 minute until everything is glossy and well-coated.

• 8

  Transfer to a plate and garnish with sesame seeds for a final crunch.