NUTRITION

SERVINGS

INGREDIENTS

5 oz flank steak

2 cup broccoli florets

0.25 cup cooked brown rice

0.5 tbsp avocado oil

1 tsp sesame oil

2 tbsp coconut aminos

1 tsp arrowroot powder

1 tsp fresh ginger

2 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp sesame seeds

PREPARATION

• 1

  Slice the flank steak against the grain into very thin strips and season with sea salt and black pepper.

• 2

  In a small bowl, whisk together the coconut aminos, minced ginger, minced garlic, sesame oil, and arrowroot powder until smooth.

• 3

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

• 4

  Add the beef strips in a single layer and sear for 2 minutes until browned, then remove from the pan and set aside.

• 5

  Add the broccoli florets and 2 tablespoons of water to the same pan, covering with a lid for 2 minutes to steam-tenderize.

• 6

  Return the beef to the pan and pour the sauce over the mixture, tossing constantly for 1 minute until the glaze thickens and coats everything.

• 7

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