NUTRITION

SERVINGS

INGREDIENTS

5.5 oz Flank steak

2 cups Broccoli florets

1 tbsp Toasted sesame oil

2 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

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

• 2

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

• 3

  Add the beef strips in a single layer and sear for 2 minutes without moving them to develop a deep brown crust, then flip and cook for 1 more minute before removing from the pan.

• 4

  In the same skillet, add the broccoli florets and 2 tablespoons of water, then cover with a lid for 2 minutes to steam until they are bright green and tender-crisp.

• 5

  Remove the lid and stir in the minced garlic and grated fresh ginger, sautéing for 30 seconds until the aromatics are fragrant.

• 6

  Return the cooked beef and any accumulated juices to the skillet and pour the coconut aminos over the top.

• 7

  Toss everything together for 1 minute until the sauce thickens slightly and coats the beef and broccoli.

• 8

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