NUTRITION

SERVINGS

INGREDIENTS

6 oz flank steak

2 cup broccoli florets

1 tsp toasted sesame oil

2 tbsp coconut aminos

2 tbsp water

1 tsp arrowroot powder

1 clove garlic

1 tsp fresh ginger

1 tsp sesame seeds

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Slice the flank steak against the grain into thin, bite-sized strips to ensure maximum tenderness.

• 2

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

• 3

  Heat the toasted sesame oil in a large stainless steel skillet or wok over medium-high heat until shimmering.

• 4

  Add the beef strips to the hot pan in a single layer, seasoning with sea salt and black pepper, and sear for 2-3 minutes until beautifully browned.

• 5

  Toss in the broccoli florets along with the remaining tablespoon of water, then cover the pan with a lid for 2 minutes to lightly steam the vegetables until crisp-tender.

• 6

  Remove the lid and pour the prepared sauce over the beef and broccoli, stirring constantly for 1 minute as the sauce thickens into a glossy, savory glaze.

• 7

  Transfer the stir-fry to a plate and sprinkle with sesame seeds for a final touch of crunch and nutty flavor.