NUTRITION

SERVINGS

INGREDIENTS

3.5 oz flank steak

2 cup broccoli florets

0.25 cup cooked brown rice

2 tbsp coconut aminos

1 tsp raw honey

0.5 tsp toasted sesame oil

1 tsp fresh ginger

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp sesame seeds

0.25 tbsp avocado oil

PREPARATION

• 1

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

• 2

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

• 3

  Heat the avocado oil in a large skillet or wok over medium-high heat until shimmering.

• 4

  Add the beef strips to the pan in a single layer and sear for 2-3 minutes until browned, then remove the beef and set it aside on a plate.

• 5

  Add the broccoli florets to the same pan with a splash of water, cover with a lid, and steam for 3 minutes until bright green and tender-crisp.

• 6

  Return the beef to the pan and pour the teriyaki sauce over the mixture, tossing for 1 minute until the sauce thickens slightly and coats everything evenly.

• 7

  Serve the stir-fry over the warm cooked brown rice and garnish with a sprinkle of sesame seeds.