NUTRITION

SERVINGS

INGREDIENTS

7 oz flank steak

2 cup broccoli florets

1 tbsp coconut aminos

1 tsp toasted sesame oil

1 tsp fresh ginger

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp sesame seeds

1 tsp avocado oil

PREPARATION

• 1

  Slice the flank steak against the grain into thin, bite-sized strips to ensure maximum tenderness.

• 2

  Mince the garlic clove and finely grate the fresh ginger.

• 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, seasoning them with the sea salt and black pepper.

• 5

  Sear the beef for 2-3 minutes until browned and caramelized, then remove from the pan and set aside.

• 6

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

• 7

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

• 8

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

• 9

  Toss all ingredients together for 1 minute to allow the glaze to thicken and coat the beef and broccoli.

• 10

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