NUTRITION

SERVINGS

INGREDIENTS

8 ounce flank steak

1 tsp toasted sesame oil

1 tsp extra virgin olive oil

1 cup riced cauliflower

1 cup broccoli florets

0.5 cup red bell pepper

2 tbsp coconut aminos

1 tsp fresh ginger

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp sesame seeds

PREPARATION

• 1

  Thinly slice the flank steak against the grain into bite-sized strips and season evenly with sea salt and black pepper.

• 2

  In a small glass bowl, whisk together the coconut aminos, minced fresh ginger, and minced garlic to create the stir-fry sauce.

• 3

  Heat the extra virgin olive oil in a large skillet or wok over medium-high heat until the oil is shimmering.

• 4

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

• 5

  In the same pan, add the broccoli florets and sliced red bell pepper, sautéing for 3-4 minutes until they are tender-crisp.

• 6

  While the vegetables cook, lightly steam the riced cauliflower in a separate small pan or microwave until heated through and soft.

• 7

  Return the seared beef to the skillet, pour in the prepared sauce mixture and the toasted sesame oil, and toss everything together for 1 minute to glaze.

• 8

  Portion the cauliflower rice into a bowl, top with the beef and vegetable stir-fry, and garnish with sesame seeds before serving.