NUTRITION

SERVINGS

INGREDIENTS

7 oz flank steak

1 tsp avocado oil

1 tsp toasted sesame oil

1 cup broccoli florets

0.5 cup red bell pepper

1 tbsp fresh ginger

2 clove garlic

2 tbsp coconut aminos

1 tsp rice vinegar

1 tsp sesame seeds

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Slice the flank steak against the grain into thin, bite-sized strips.

• 2

  In a small bowl, whisk together the coconut aminos, rice vinegar, and grated fresh ginger to create the stir-fry sauce.

• 3

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

• 4

  Add the steak strips to the pan in a single layer, seasoning with sea salt and black pepper, and sear for 2 minutes until browned.

• 5

  Remove the beef from the pan and set aside, then add the broccoli florets and sliced red bell pepper to the same pan.

• 6

  Sauté the vegetables for 3-4 minutes until they are tender-crisp, adding the minced garlic during the last minute of cooking.

• 7

  Return the beef to the pan, pour the sauce over the mixture, and drizzle with toasted sesame oil.

• 8

  Toss everything together for 1 minute until the sauce thickens slightly and coats the ingredients.

• 9

  Serve immediately, garnished with toasted sesame seeds for a final crunch.