NUTRITION

SERVINGS

INGREDIENTS

6 oz Flank steak

1.5 cup Broccoli florets

1 tbsp Coconut aminos

1 tsp Toasted sesame oil

1 tsp Avocado oil

1 tsp Fresh ginger

1 clove Garlic

0.25 cup Cooked brown rice

0.5 tsp Sesame seeds

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

  Slice the flank steak against the grain into thin strips and season with sea salt and black pepper.

• 2

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

• 3

  Add the beef strips in a single layer and sear for 2 minutes until browned, then remove the beef and set it aside.

• 4

  Add the broccoli florets to the same pan with a tablespoon of water, covering with a lid for 2 minutes to steam.

• 5

  Stir in the minced ginger and garlic, sautéing for 30 seconds until the aromatics are fragrant.

• 6

  Return the beef to the pan and pour in the coconut aminos and toasted sesame oil, tossing until the sauce glazes the ingredients.

• 7

  Serve the stir-fry over the cooked brown rice and finish with a sprinkle of sesame seeds.