NUTRITION

SERVINGS

INGREDIENTS

7 oz Flank steak

1.5 cup Broccoli florets

1 cup Red bell pepper

0.5 tbsp Extra virgin olive oil

1 tsp Toasted sesame oil

1 tbsp Coconut aminos

1 tsp Honey

1 tsp Fresh ginger

1 clove Garlic

1 tsp Sesame seeds

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

  Preheat your oven to 400°F and line a large baking sheet with parchment paper for easy cleanup.

• 2

  Place the broccoli florets and sliced red bell peppers on the baking sheet, drizzle with olive oil, and season with sea salt and black pepper.

• 3

  Roast the vegetables for 15 to 18 minutes until they are tender and show slight charred edges.

• 4

  While the vegetables roast, whisk together the coconut aminos, honey, grated fresh ginger, and minced garlic in a small bowl to create the glaze.

• 5

  Slice the flank steak into thin strips against the grain and season lightly with a pinch of salt.

• 6

  Heat a large skillet over medium-high heat with the toasted sesame oil and sear the steak strips for 2 to 3 minutes per side until browned.

• 7

  Pour the prepared ginger-sesame glaze into the skillet with the beef, tossing constantly for 1 minute until the sauce thickens and coats the meat.

• 8

  Serve the glazed beef immediately alongside the roasted vegetables and garnish with a sprinkle of sesame seeds.