NUTRITION

SERVINGS

INGREDIENTS

6 oz Flank steak

1 tsp Avocado oil

1 tsp Toasted sesame oil

1 cup Broccoli florets

1 cup Sugar snap peas

1 tbsp Coconut aminos

1 tsp Fresh ginger

1 clove Garlic

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Sesame seeds

PREPARATION

• 1

  Thinly slice the flank steak against the grain into bite-sized strips.

• 2

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

• 3

  Add the beef strips to the pan in a single layer and sear for 2 minutes until browned, then transfer to a plate.

• 4

  Reduce heat slightly and add the toasted sesame oil, broccoli florets, and sugar snap peas to the pan.

• 5

  Stir-fry the vegetables for 3 to 4 minutes until they are bright green and tender-crisp.

• 6

  Add the minced garlic and fresh ginger, sautéing for 30 seconds until fragrant.

• 7

  Whisk the coconut aminos into the pan and return the beef along with any juices from the plate.

• 8

  Toss everything together for 1 minute to glaze the beef and vegetables.

• 9

  Season with sea salt and black pepper, then garnish with sesame seeds before serving.