NUTRITION

SERVINGS

INGREDIENTS

5 oz Flank steak

2 cup Broccoli florets

0.5 cup Cooked brown rice

1 tbsp Coconut aminos

1 tsp Toasted sesame oil

1 tsp Honey

1 tsp Arrowroot starch

1 clove Garlic

1 tsp Fresh ginger

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Avocado oil

PREPARATION

• 1

  In a small bowl, whisk together the coconut aminos, honey, toasted sesame oil, and arrowroot starch until smooth to create the stir-fry sauce.

• 2

  Thinly slice the flank steak against the grain and season evenly with sea salt and black pepper.

• 3

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

• 4

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

• 5

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

• 6

  Stir in the minced garlic and grated ginger, cooking for 30 seconds until the aromatics are fragrant.

• 7

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

• 8

  Serve the stir-fry immediately over the warm cooked brown rice.