NUTRITION

SERVINGS

INGREDIENTS

8 oz flank steak

1 tbsp coconut aminos

1 tsp toasted sesame oil

1 tsp honey

1 tsp fresh ginger

1 clove garlic

1 cup broccoli florets

0.5 cup carrots

1 cup cauliflower rice

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp sesame seeds

1 tbsp green onions

PREPARATION

• 1

  Thinly slice the flank steak against the grain into bite-sized strips.

• 2

  In a small bowl, whisk together the coconut aminos, toasted sesame oil, honey, grated ginger, and minced garlic to create the marinade.

• 3

  Place the beef in a bowl and toss with half of the marinade, sea salt, and black pepper; let it sit for 10 minutes.

• 4

  Steam the broccoli florets and sliced carrots until tender-crisp, about 4-5 minutes.

• 5

  In a separate pan over medium heat, sauté the cauliflower rice for 3-4 minutes until warmed through and slightly softened.

• 6

  Heat a large skillet or wok over high heat. Add the beef in a single layer and sear for 2 minutes per side until browned and caramelized.

• 7

  Pour the remaining marinade over the beef and toss for 30 seconds until the sauce thickens and coats the meat.

• 8

  Serve the beef over the cauliflower rice and steamed vegetables, garnishing with sesame seeds and sliced green onions.