NUTRITION

SERVINGS

INGREDIENTS

6 oz flank steak

2 cup broccoli florets

1 tsp avocado oil

1 tsp toasted sesame oil

2 tbsp coconut aminos

1 clove garlic

1 tsp fresh ginger

1 tsp arrowroot starch

1 tsp sesame seeds

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Slice the flank steak against the grain into thin, bite-sized strips to ensure tenderness.

• 2

  In a small bowl, whisk together the coconut aminos, toasted sesame oil, and arrowroot starch until the starch is fully dissolved.

• 3

  Heat the avocado oil in a large skillet or wok over medium-high heat until it begins to shimmer.

• 4

  Add the beef strips to the pan in a single layer, seasoning them with sea salt and black pepper.

• 5

  Sear the beef for 2-3 minutes until browned and slightly caramelized, then remove from the pan and set aside.

• 6

  Add the broccoli florets and a splash of water to the same pan, covering with a lid for 2 minutes to steam-tenderize the vegetables.

• 7

  Remove the lid and add the minced garlic and grated ginger, sautéing for 30 seconds until fragrant.

• 8

  Return the beef to the pan and pour the prepared sauce over the mixture, tossing constantly for 1 minute until the glaze thickens and coats every piece.

• 9

  Garnish with sesame seeds and serve immediately.