NUTRITION

SERVINGS

INGREDIENTS

6 oz flank steak

0.25 tbsp avocado oil

0.5 tsp toasted sesame oil

1 cup broccoli florets

0.5 cup red bell pepper

0.5 cup snap peas

1 tbsp coconut aminos

1 tsp fresh ginger

2 cloves garlic

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

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

• 2

  Mince the garlic cloves and finely grate the fresh ginger; set aside.

• 3

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

• 4

  Add the beef strips in a single layer and sear for 2-3 minutes until browned and tender, then remove from the pan and set aside.

• 5

  In the same pan, add the broccoli florets, sliced red bell pepper, and snap peas, sautéing for 4-5 minutes until bright and crisp-tender.

• 6

  Stir in the minced garlic and grated ginger, cooking for 30 seconds until fragrant.

• 7

  Return the beef to the pan and pour in the coconut aminos and toasted sesame oil.

• 8

  Toss everything together for 1 minute to coat the ingredients in the sauce and serve immediately.