NUTRITION

SERVINGS

INGREDIENTS

6 oz Flank steak

1.5 cups Broccoli florets

0.25 cup Cooked brown rice

1 tsp Toasted sesame oil

1 tbsp Coconut aminos

1 clove Garlic

1 tsp Fresh ginger

1 tsp Sesame seeds

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Avocado oil

PREPARATION

• 1

  Slice the flank steak against the grain into thin strips and season evenly 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 to the pan in a single layer, searing until deeply browned and caramelized, about 2 to 3 minutes.

• 4

  Remove the beef from the pan and set aside on a plate.

• 5

  Add the broccoli florets to the same pan with a small splash of water, covering for 2 minutes to steam-sauté until tender-crisp.

• 6

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

• 7

  Return the beef and any accumulated juices to the pan, then drizzle with coconut aminos and toasted sesame oil.

• 8

  Toss everything together for 1 minute until the sauce creates a glossy coating over the beef and broccoli.

• 9

  Serve the stir-fry over the warm brown rice and garnish with toasted sesame seeds.