NUTRITION

SERVINGS

INGREDIENTS

6 oz flank steak

1 cup broccoli florets

0.5 cup red bell pepper

1 tsp toasted sesame oil

2 tbsp coconut aminos

1 tsp fresh ginger

2 cloves garlic

1 tsp sesame seeds

2 tbsp green onions

0.5 tsp arrowroot powder

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

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

• 2

  In a small bowl, whisk together the coconut aminos, minced fresh ginger, and arrowroot powder until the mixture is smooth and no lumps remain.

• 3

  Heat the toasted sesame oil in a large skillet or wok over medium-high heat until it begins to shimmer.

• 4

  Add the beef strips to the pan in a single layer and sear for approximately 2 minutes until browned and caramelized, then remove the beef and set it aside.

• 5

  Toss the broccoli florets and sliced red bell peppers into the same pan, stir-frying for 3-4 minutes until they are vibrant and tender-crisp.

• 6

  Return the beef to the pan, add the minced garlic, and pour the coconut aminos sauce mixture over the ingredients.

• 7

  Stir everything constantly for 1 minute as the sauce thickens into a glossy glaze that thoroughly coats the beef and vegetables.

• 8

  Remove from heat and garnish with sliced green onions and toasted sesame seeds before serving immediately.