NUTRITION

SERVINGS

INGREDIENTS

6 oz flank steak

1 tbsp arrowroot powder

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp avocado oil

0.25 cup orange juice

1 tbsp tamari

1 tsp honey

1 tsp sesame oil

1 tsp ginger

1 clove garlic

1 cup broccoli florets

0.5 cup red bell pepper

1 tbsp green onion

0.5 tsp sesame seeds

PREPARATION

• 1

  Slice the flank steak against the grain into very thin, bite-sized strips.

• 2

  In a medium bowl, toss the beef strips with the arrowroot powder, sea salt, and black pepper until every piece is lightly and evenly coated.

• 3

  In a small glass jar or bowl, whisk together the orange juice, tamari, honey, sesame oil, minced ginger, and minced garlic to create the glaze.

• 4

  Heat the avocado oil in a large cast-iron skillet or wok over medium-high heat until it is shimmering.

• 5

  Add the beef to the hot pan in a single layer, working in batches if necessary, and sear for 2-3 minutes per side until the edges are crispy and browned.

• 6

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

• 7

  Add the broccoli florets and sliced red bell peppers to the same pan with two tablespoons of water; cover with a lid for 2 minutes to steam-soften the vegetables.

• 8

  Remove the lid, return the beef to the pan, and pour the orange glaze over the mixture.

• 9

  Toss everything constantly for 1-2 minutes until the sauce bubbles and thickens into a glossy coating.

• 10

  Transfer to a plate and garnish with thinly sliced green onions and sesame seeds.