NUTRITION

SERVINGS

INGREDIENTS

4 oz flank steak

2 cups broccoli florets

1 cup cauliflower rice

1 tsp toasted sesame oil

1 tbsp coconut aminos

1 tsp fresh ginger

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp sesame seeds

PREPARATION

• 1

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

• 2

  Heat the toasted sesame oil in a large skillet or wok over medium-high heat until shimmering.

• 3

  Add the steak to the skillet in a single layer, searing for 2 minutes until browned, then remove and set aside.

• 4

  In the same skillet, add the broccoli florets and a splash of water, covering for 2 minutes to steam until bright green.

• 5

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

• 6

  Return the beef to the pan, pour in the coconut aminos, and toss everything together for 1 minute to glaze.

• 7

  Steam the cauliflower rice according to package directions, then serve the beef and broccoli over it and garnish with sesame seeds.