NUTRITION

SERVINGS

INGREDIENTS

6 oz flank steak

2 cups broccoli florets

1 tsp sesame oil

2 tbsp coconut aminos

1 tsp honey

1 tsp ginger

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

1 cup cauliflower rice

1 tsp sesame seeds

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, honey, grated ginger, and minced garlic to create the teriyaki glaze.

• 3

  Heat a large skillet or wok over medium-high heat with half of the sesame oil.

• 4

  Add the broccoli florets and a splash of water, covering for 2 minutes to steam until bright green and tender-crisp.

• 5

  Remove the broccoli from the pan, add the remaining sesame oil, and sear the beef strips for 2-3 minutes until browned.

• 6

  Return the broccoli to the pan and pour in the teriyaki glaze, tossing for 1 minute until the sauce thickens slightly and coats the ingredients.

• 7

  In a separate small pan, lightly sauté the cauliflower rice for 3-4 minutes until warmed through and slightly softened.

• 8

  Serve the beef and broccoli over the cauliflower rice and garnish with sesame seeds.