NUTRITION

SERVINGS

INGREDIENTS

5 oz Lean Beef Top Round, sliced into strips

1 cup Red Bell Pepper, sliced

1 cup Zucchini, sliced into half-moons

1.5 tsp Avocado Oil

2 tbsp Coconut Aminos

1 clove Garlic, minced

1 tsp Fresh Ginger, grated

0.5 tsp Sesame Seeds

PREPARATION

• 1

  Slice the lean beef into thin strips against the grain to ensure tenderness.

• 2

  Prepare the vegetables by slicing the bell peppers into strips and the zucchini into half-moon shapes.

• 3

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

• 4

  Add the beef strips to the pan in a single layer and sear until browned on all sides, then remove the beef and set aside.

• 5

  In the same pan, add the minced garlic and grated ginger, sautéing for about 30 seconds until fragrant.

• 6

  Toss in the bell peppers and zucchini, stir-frying for 3 to 5 minutes until the vegetables are tender-crisp.

• 7

  Return the cooked beef to the skillet and pour the coconut aminos over the mixture.

• 8

  Stir everything together for 1 minute to allow the sauce to thicken slightly and glaze the beef and vegetables.

• 9

  Remove from heat and serve immediately, garnished with a sprinkle of toasted sesame seeds.