NUTRITION

SERVINGS

INGREDIENTS

4 oz Flank steak

1 tsp Toasted sesame oil

1 cup Broccoli florets

1 medium Red bell pepper

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

1 tbsp Scallions

PREPARATION

• 1

  Thinly slice the flank steak against the grain into bite-sized strips to ensure maximum tenderness.

• 2

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

• 3

  Add the beef strips to the pan, seasoning with sea salt and black pepper, and sear until browned on all sides.

• 4

  Remove the beef from the pan and set aside on a plate to rest.

• 5

  Add the remaining teaspoon of sesame oil to the skillet along with the broccoli florets and sliced red bell pepper.

• 6

  Stir-fry the vegetables for 3-4 minutes until they are tender-crisp and brightly colored.

• 7

  Stir in the minced garlic and grated fresh ginger, cooking for 30 seconds until the aroma is released.

• 8

  Return the cooked beef and any accumulated juices to the pan and pour in the coconut aminos.

• 9

  Toss everything together for 1 minute to glaze the beef and vegetables in the sauce.

• 10

  Garnish with toasted sesame seeds and thinly sliced scallions before serving immediately.