NUTRITION

SERVINGS

INGREDIENTS

6 oz Flank steak

2 cup Broccoli florets

0.25 tbsp Avocado oil

2 tbsp Coconut aminos

0.5 tsp Toasted sesame oil

1 tsp Rice vinegar

0.5 tsp Arrowroot powder

1 clove Garlic

1 tsp Fresh ginger

0.5 tsp Sesame seeds

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

  Prepare the sauce by whisking coconut aminos, rice vinegar, toasted sesame oil, and arrowroot powder in a small bowl until smooth.

• 2

  Slice the flank steak against the grain into thin, bite-sized strips and season with sea salt and black pepper.

• 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 2-3 minutes until browned, then remove from the pan and set aside.

• 5

  In the same pan, add the broccoli florets with a splash of water, cover, and steam for 2 minutes until bright green and tender-crisp.

• 6

  Stir in the minced garlic and grated ginger, sautéing for 30 seconds until fragrant.

• 7

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

• 8

  Garnish with sesame seeds and serve immediately.