NUTRITION

SERVINGS

INGREDIENTS

4 oz flank steak

0.25 cup shelled edamame

1 cup broccoli florets

0.5 cup red bell pepper

0.5 cup sugar snap peas

1 tsp toasted sesame oil

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

  Place the flank steak in the freezer for 15 minutes to firm up, then slice it very thinly against the grain into bite-sized strips.

• 2

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

• 3

  Season the beef strips evenly with sea salt and black pepper.

• 4

  Heat a large cast-iron skillet or carbon steel wok over high heat and add the toasted sesame oil.

• 5

  Once the oil is shimmering, add the beef in a single layer and sear for 1-2 minutes until browned and caramelized; remove beef from the pan and set aside.

• 6

  In the same pan, add the broccoli florets, sliced red bell pepper, sugar snap peas, and shelled edamame, tossing frequently for 3-4 minutes until tender-crisp.

• 7

  Return the beef and any accumulated juices to the pan, then pour the ginger-sesame glaze over the mixture.

• 8

  Toss everything together for 1 minute until the sauce thickens slightly and coats every ingredient.

• 9

  Transfer to a plate and garnish with sesame seeds before serving immediately.