NUTRITION

SERVINGS

INGREDIENTS

5.5 oz Flank steak

2 tbsp Coconut aminos

0.5 tsp Toasted sesame oil

0.5 tsp Raw honey

1 tsp Fresh ginger

1 clove Garlic

0.5 medium Red bell pepper

0.5 medium Green bell pepper

0.25 medium Red onion

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Sesame seeds

0.5 tsp Avocado oil

PREPARATION

• 1

  In a small bowl, whisk together the coconut aminos, toasted sesame oil, raw honey, grated fresh ginger, and minced garlic to create the marinade.

• 2

  Slice the flank steak against the grain into thin, bite-sized strips and place them in a glass bowl or resealable bag with the marinade for at least 30 minutes.

• 3

  While the beef marinates, chop the red bell pepper, green bell pepper, and red onion into 1-inch chunks suitable for skewering.

• 4

  Thread the marinated beef strips onto skewers, folding them over if necessary, and alternate with the pieces of pepper and onion.

• 5

  Season the assembled skewers evenly with sea salt and black pepper.

• 6

  Preheat a grill or large grill pan over medium-high heat and lightly brush the surface with avocado oil to prevent sticking.

• 7

  Grill the skewers for 3 to 4 minutes per side, or until the beef reaches your desired level of doneness and the vegetables are tender with light char marks.

• 8

  Transfer the skewers to a serving plate and sprinkle with toasted sesame seeds for a final touch of crunch.