NUTRITION

SERVINGS

INGREDIENTS

6 oz Flank steak

2 cup Broccoli florets

0.5 tbsp Avocado oil

1 tbsp Coconut aminos

1 tsp Toasted sesame oil

1 tsp Arrowroot powder

1 clove Garlic

1 tsp Fresh ginger

0.5 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

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

• 2

  In a small bowl, whisk together the coconut aminos, toasted sesame oil, and arrowroot powder to create the stir-fry sauce.

• 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 to the same pan with a splash of water, covering for 2 minutes to steam-sauté until vibrant green.

• 6

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

• 7

  Return the beef to the pan and pour in the sauce, tossing everything together for 1 minute until the glaze thickens and coats every piece.