NUTRITION

SERVINGS

INGREDIENTS

6 oz flank steak

2 cup broccoli florets

1 tbsp coconut aminos

0.5 tsp toasted sesame oil

0.5 tsp avocado oil

1 tsp fresh ginger

1 clove garlic

0.5 tsp sesame seeds

0.25 tsp red pepper flakes

0.25 tsp sea salt

0.25 tsp black pepper

0.13 cup cooked brown rice

PREPARATION

• 1

  Slice the flank steak against the grain into thin, bite-sized strips and season with sea salt and black pepper.

• 2

  In a small bowl, whisk together the coconut aminos, toasted sesame oil, minced ginger, minced garlic, and red pepper flakes.

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

• 5

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

• 6

  Return the beef to the pan, pour the sauce over the mixture, and toss for 1 minute until the glaze thickens and coats everything evenly.

• 7

  Serve the stir-fry over the warm cooked brown rice and garnish with toasted sesame seeds.