NUTRITION

SERVINGS

INGREDIENTS

7 oz Flank steak

1.5 cups Broccoli florets

1 tsp Avocado oil

1 tsp Toasted sesame oil

1 tbsp Coconut aminos

1 tsp Fresh ginger

1 clove Garlic

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Sesame seeds

PREPARATION

• 1

  Slice the flank steak against the grain into very thin strips to ensure the beef remains tender after searing.

• 2

  Chop the broccoli into small, uniform florets so they cook quickly and evenly.

• 3

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

• 4

  Add the beef strips in a single layer, season with sea salt and black pepper, and sear for 2 minutes until browned and caramelized.

• 5

  Remove the beef from the skillet and set aside on a clean plate.

• 6

  Add the broccoli florets to the same skillet with one tablespoon of water, then cover with a lid for 2 minutes to steam-crisp.

• 7

  Remove the lid and add the minced garlic and grated ginger to the pan, sautéing for 30 seconds until fragrant.

• 8

  Return the beef to the skillet and pour in the coconut aminos and toasted sesame oil, tossing everything together for 1 minute to glaze.

• 9

  Transfer to a plate and garnish with sesame seeds before serving hot.