NUTRITION

SERVINGS

INGREDIENTS

6.5 oz flank steak

1 tbsp coconut aminos

1 tsp toasted sesame oil

1 tsp honey

1 tsp fresh ginger

2 cloves garlic

1 cup cauliflower rice

2 tbsp green onions

0.5 tsp sesame seeds

0.25 tsp red pepper flakes

1 tsp avocado oil

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Slice the flank steak against the grain into very thin strips to ensure maximum tenderness.

• 2

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

• 3

  Add the steak strips to the bowl, tossing well to coat, and marinate for 15 minutes at room temperature.

• 4

  Heat the avocado oil in a large cast-iron skillet or wok over high heat until it begins to shimmer.

• 5

  Spread the beef in a single layer and sear without moving for 2 minutes until a dark, caramelized crust forms.

• 6

  Flip the beef and cook for another 60 seconds, then remove the meat from the pan and set aside.

• 7

  Add the cauliflower rice to the same hot skillet, seasoning with sea salt and black pepper, and sauté for 3 minutes until tender-crisp.

• 8

  Divide the cauliflower rice into bowls, top with the sesame beef, and garnish with sliced green onions and sesame seeds.