NUTRITION

SERVINGS

INGREDIENTS

6 oz flank steak

2 cup broccoli florets

0.5 cup cooked brown rice

1 tsp toasted sesame oil

1 tbsp coconut aminos

1 tsp fresh ginger

1 clove garlic

0.5 tsp arrowroot powder

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 strips and season evenly with sea salt and black pepper.

• 2

  In a small glass bowl, whisk together the coconut aminos, grated fresh ginger, minced garlic, and arrowroot powder until smooth.

• 3

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

• 4

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

• 5

  Add the broccoli florets to the same skillet with two tablespoons of water, covering with a lid for 2 minutes to steam until they are bright green and tender-crisp.

• 6

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

• 7

  Toss everything together for 1 minute over the heat until the glaze thickens and beautifully coats the beef and broccoli.

• 8

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