NUTRITION

SERVINGS

INGREDIENTS

5 oz Flank steak

1.5 cup Broccoli

0.5 cup Carrots

1 tbsp Coconut aminos

0.25 tsp Sesame oil

1 tsp Ginger

1 tsp Garlic

1 tsp Arrowroot powder

0.25 tsp Sea salt

0.25 tsp Black pepper

0.5 tsp Sesame seeds

0.13 cup Brown rice

PREPARATION

• 1

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

• 2

  In a small bowl, whisk together the coconut aminos, minced ginger, minced garlic, and arrowroot powder until the mixture is smooth.

• 3

  Heat the toasted sesame oil in a large skillet or wok over medium-high heat until it begins to shimmer.

• 4

  Add the beef strips to the pan and season with sea salt and black pepper, searing for 2-3 minutes until browned but not fully cooked through.

• 5

  Remove the beef from the pan and set aside, then add the broccoli florets and sliced carrots to the pan with a splash of water.

• 6

  Cover the pan and steam the vegetables for 3 minutes until they are tender-crisp and bright green.

• 7

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

• 8

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