NUTRITION

SERVINGS

INGREDIENTS

4 oz flank steak

2 cups broccoli florets

0.5 cup red bell pepper

0.25 cup cooked brown rice

0.5 tsp toasted sesame oil

1 tbsp coconut aminos

1 tsp fresh ginger

1 clove garlic

1 tsp arrowroot powder

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp sesame seeds

1 tbsp water

PREPARATION

• 1

  In a small bowl, whisk together the coconut aminos, water, arrowroot powder, minced ginger, and minced garlic to create the stir-fry sauce.

• 2

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

• 3

  Add the thinly sliced flank steak to the pan in a single layer, season with sea salt and black pepper, and sear until browned, about 2 minutes per side.

• 4

  Remove the beef from the skillet and set it aside on a plate; add the broccoli florets and sliced red bell pepper to the same pan with a splash of water.

• 5

  Cover the skillet for 2 minutes to steam-tenderize the vegetables until they are bright green and crisp-tender.

• 6

  Return the beef and any accumulated juices to the skillet, then pour the sauce over the mixture and toss constantly for 1 minute until the glaze thickens.

• 7

  Serve the beef and broccoli over the warm cooked brown rice and garnish with sesame seeds before serving.