NUTRITION

SERVINGS

INGREDIENTS

4 oz flank steak

2 cup broccoli florets

0.5 tbsp avocado oil

2 tbsp coconut aminos

1 tsp fresh ginger

2 clove garlic

1 tsp arrowroot powder

0.5 tsp toasted sesame oil

1 tsp sesame seeds

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

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

• 2

  In a small glass jar or bowl, whisk together the coconut aminos, minced ginger, minced garlic, and arrowroot powder until smooth.

• 3

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

• 4

  Add the beef strips to the hot pan in a single layer, searing for about 2 minutes per side until a golden crust forms, then transfer the beef to a plate.

• 5

  Add the broccoli florets to the same pan with two tablespoons of water, immediately covering with a lid to steam for 3 minutes until vibrant green.

• 6

  Remove the lid, return the beef to the pan, and pour the prepared sauce over the ingredients.

• 7

  Toss everything together for 1 to 2 minutes until the sauce thickens into a glossy glaze that coats the beef and broccoli.

• 8

  Turn off the heat, drizzle with toasted sesame oil, and garnish with sesame seeds before serving hot.