NUTRITION

SERVINGS

INGREDIENTS

3.5 oz flank steak

1.5 cup broccoli florets

1 tsp toasted sesame oil

2 tbsp coconut aminos

1 tsp fresh ginger

2 cloves garlic

0.25 cup cooked brown rice

0.5 tsp sesame seeds

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp arrowroot powder

PREPARATION

• 1

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

• 2

  In a small glass bowl, whisk together the coconut aminos, grated fresh ginger, minced garlic, and arrowroot powder until smooth.

• 3

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

• 4

  Add the beef strips to the pan in a single layer and sear without moving for 90 seconds to develop a deep crust, then flip and cook for another minute before removing to a plate.

• 5

  In the same skillet, add the broccoli florets and 2 tablespoons of water; cover immediately with a lid to steam for 2 minutes until bright green.

• 6

  Remove the lid, return the beef and any accumulated juices to the pan, and pour the prepared sauce over the mixture.

• 7

  Toss everything constantly for 1 minute until the sauce thickens into a glossy glaze that coats the beef and broccoli.

• 8

  Transfer the stir-fry to a bowl over the warm brown rice and garnish with sesame seeds before serving.