NUTRITION

SERVINGS

INGREDIENTS

5.5 oz Flank steak

0.25 tbsp Avocado oil

0.5 tsp Toasted sesame oil

1 tbsp Coconut aminos

1 tsp Fresh ginger

1 clove Garlic

1 cup Broccoli

0.5 cup Red bell pepper

0.5 cup Sugar snap peas

0.25 tsp Sea salt

0.25 tsp Black pepper

0.5 tsp Sesame seeds

PREPARATION

• 1

  Pat the flank steak dry and slice against the grain into very thin strips.

• 2

  In a small glass bowl, whisk together the coconut aminos, toasted sesame oil, grated fresh ginger, and minced garlic.

• 3

  Heat the avocado oil in a large stainless steel skillet or wok over high heat until it begins to shimmer.

• 4

  Add the beef strips in a single layer, season with sea salt and black pepper, and sear for 2 minutes until deeply browned.

• 5

  Remove the beef from the pan and set it aside on a plate; add the broccoli florets, sliced bell pepper, and sugar snap peas to the hot skillet.

• 6

  Stir-fry the vegetables for 3 to 4 minutes until they are tender-crisp and bright in color.

• 7

  Return the beef and any accumulated juices to the pan, pour the ginger-sesame sauce over the top, and toss for 1 minute to glaze everything.

• 8

  Transfer to a bowl and garnish with sesame seeds before serving hot.