NUTRITION

SERVINGS

INGREDIENTS

7 oz Flank steak

1 tbsp Coconut aminos

1 tsp Toasted sesame oil

1 tsp Fresh ginger

2 cloves Garlic

1 tbsp Sesame seeds

1 cup Baby bok choy

0.5 cup Carrots

0.25 cup Green onions

0.25 tsp Sea salt

0.25 tsp Black pepper

1 cup Cauliflower rice

PREPARATION

• 1

  Whisk together the coconut aminos, toasted sesame oil, grated ginger, and minced garlic in a small bowl to create the marinade.

• 2

  Thinly slice the flank steak against the grain and toss it with half of the marinade, sea salt, and black pepper in a shallow dish.

• 3

  Heat a large skillet or wok over medium-high heat and sear the beef for 2-3 minutes until browned and caramelized.

• 4

  Remove the beef from the pan and add the chopped baby bok choy and sliced carrots, sautéing for 3-4 minutes until tender.

• 5

  Stir in the cauliflower rice and the remaining marinade, cooking for an additional 2 minutes until the rice is heated through.

• 6

  Return the beef to the skillet, toss everything together until well combined, and garnish with sesame seeds and sliced green onions.