NUTRITION

SERVINGS

INGREDIENTS

7 oz flank steak

2 cup broccoli florets

0.25 cup cooked brown rice

1 tbsp coconut aminos

1 tsp toasted sesame oil

0.5 tbsp avocado oil

1 tsp fresh ginger

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp sesame seeds

PREPARATION

• 1

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

• 2

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

• 3

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

• 4

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

• 5

  Add the broccoli florets to the same pan with a splash of water, cover immediately, and steam for 3 minutes until tender-crisp.

• 6

  Return the beef to the pan, pour the sesame-ginger sauce over the mixture, and toss for 1 minute until the glaze thickens.

• 7

  Serve the stir-fry over the warm cooked brown rice and garnish with a sprinkle of sesame seeds.