NUTRITION

SERVINGS

INGREDIENTS

4.5 oz flank steak

0.5 tsp toasted sesame oil

1 cup broccoli florets

0.5 cup red bell pepper

0.5 cup sugar snap peas

1 tbsp tamari

1 tsp fresh ginger

1 clove garlic

0.5 tbsp arrowroot powder

1 cup cauliflower rice

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

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

• 2

  In a small bowl, whisk together the tamari, grated fresh ginger, minced garlic, and arrowroot powder 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 to the hot pan in a single layer and sear for 2-3 minutes until browned and caramelized, then remove the beef and set aside.

• 5

  In the same pan, add the broccoli florets, sliced red bell pepper, and sugar snap peas, sautéing for 4-5 minutes until bright and crisp-tender.

• 6

  Return the beef to the pan and pour the prepared glaze over the mixture, tossing constantly for 1 minute until the sauce thickens and becomes glossy.

• 7

  Steam the cauliflower rice in a separate pan or microwave until tender, then serve the beef and vegetable stir-fry over the top.