NUTRITION

SERVINGS

INGREDIENTS

5 oz Flank steak

2 cups Broccoli florets

0.5 tsp Avocado oil

0.25 tsp Toasted sesame oil

1 tbsp Coconut aminos

1 tsp Raw honey

1 tsp Fresh ginger

2 cloves Garlic

0.25 tsp Red pepper flakes

1 tsp Sesame seeds

PREPARATION

• 1

  Thinly slice the flank steak against the grain into bite-sized strips to ensure maximum tenderness.

• 2

  In a small glass bowl, whisk together the coconut aminos, raw honey, minced ginger, minced garlic, and red pepper flakes to create the stir-fry sauce.

• 3

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

• 4

  Add the beef strips in a single layer, searing for approximately 2 minutes until deeply browned, then remove the beef from the pan and set it aside on a plate.

• 5

  Add the broccoli florets to the hot pan with two tablespoons of water, immediately covering with a lid to steam for 3 minutes until vibrant green and tender-crisp.

• 6

  Remove the lid and return the beef to the pan, then pour in the whisked sauce and the toasted sesame oil.

• 7

  Toss everything together for 1 to 2 minutes over high heat until the sauce reduces slightly and creates a glossy coating over the beef and broccoli.

• 8

  Transfer to a plate and garnish with sesame seeds before serving immediately.