NUTRITION

SERVINGS

INGREDIENTS

6 oz Flank steak

1.5 cup Broccoli florets

0.25 tsp Toasted sesame oil

1 tbsp Coconut aminos

1 tsp Fresh ginger

1 clove Garlic

1 tsp Arrowroot powder

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Water

PREPARATION

• 1

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

• 2

  In a small glass bowl, whisk together the coconut aminos, minced ginger, minced garlic, water, and arrowroot powder to create a smooth sauce slurry.

• 3

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

• 4

  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.

• 5

  Add the broccoli florets to the same pan with a tiny splash of water, covering with a lid for 2 minutes to steam-fry until they are tender-crisp and vibrant green.

• 6

  Return the beef to the pan, pour the prepared sauce over the mixture, and toss constantly for 60 seconds until the sauce thickens into a beautiful, glossy glaze.