NUTRITION

SERVINGS

INGREDIENTS

3 oz flank steak

2 cup broccoli florets

1 tbsp coconut aminos

0.5 tsp toasted sesame oil

1 tsp rice vinegar

1 tsp fresh ginger

1 clove garlic

0.25 cup cooked brown rice

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tsp avocado oil

0.5 tsp sesame seeds

PREPARATION

• 1

  In a small bowl, whisk together the coconut aminos, toasted sesame oil, rice vinegar, minced garlic, and grated ginger to create the glaze.

• 2

  Season the thinly sliced flank steak evenly with the sea salt and black pepper.

• 3

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

• 4

  Add the beef to the skillet in a single layer and sear for 2 to 3 minutes until browned and caramelized, then transfer the beef to a clean plate.

• 5

  Add the broccoli florets to the same skillet with 2 tablespoons of water, cover immediately, and steam-fry for 3 minutes until tender-crisp.

• 6

  Return the beef and any accumulated juices to the skillet, pour the prepared sesame-ginger glaze over the mixture, and toss for 1 minute until the sauce is glossy.

• 7

  Serve the beef and broccoli over the warm brown rice and garnish with the sesame seeds.