NUTRITION

SERVINGS

INGREDIENTS

7.5 oz flank steak

1.5 cup broccoli florets

1 tsp avocado oil

1 tsp toasted sesame oil

2 tbsp coconut aminos

1 tsp fresh ginger

2 clove garlic

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, bite-sized strips and season with sea salt and black pepper.

• 2

  Mince the garlic and finely grate the fresh ginger, then whisk them together in a small bowl with the coconut aminos.

• 3

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

• 4

  Add the beef strips in a single layer and sear for 2 minutes without moving them to develop a deep brown crust, then toss and cook for 1 more minute.

• 5

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

• 6

  Add the broccoli florets to the same pan with a tablespoon of water, covering with a lid for 2 minutes to steam-fry until vibrant green and tender-crisp.

• 7

  Return the beef to the pan and pour in the coconut aminos mixture and the toasted sesame oil.

• 8

  Toss everything together for 1 minute until the sauce thickens slightly and coats every piece.

• 9

  Garnish with sesame seeds and serve immediately.