NUTRITION

SERVINGS

INGREDIENTS

6 oz Flank steak

2 cups Broccoli florets

1 tsp Toasted sesame oil

2 tbsp Coconut aminos

1 tsp Arrowroot starch

1 tsp Fresh ginger

2 cloves Garlic

0.25 cup Brown rice

1 tsp Sesame seeds

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 evenly with sea salt and black pepper.

• 2

  In a small bowl, whisk together the coconut aminos, arrowroot starch, and minced fresh ginger to create a smooth stir-fry glaze.

• 3

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

• 4

  Add the beef strips to the hot pan in a single layer and sear for 2-3 minutes until browned and caramelized, then remove the beef and set it aside on a plate.

• 5

  Add the broccoli florets and minced garlic to the same skillet with 2 tablespoons of water, then cover with a lid to steam for 3 minutes until tender-crisp.

• 6

  Return the cooked beef to the skillet and pour the prepared glaze over the mixture.

• 7

  Toss everything together for 1 minute until the sauce thickens and coats the beef and broccoli beautifully.

• 8

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