NUTRITION

SERVINGS

INGREDIENTS

6 oz Grass-fed sirloin steak

2 cup Baby bok choy

1 cup Carrots

1 tbsp Fresh ginger

2 clove Garlic

1 tsp Toasted sesame oil

1 tsp Avocado oil

1 tbsp Coconut aminos

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

  Pat the sirloin steak dry with paper towels and season both sides with sea salt and black pepper.

• 2

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

• 3

  Place the steak in the skillet and sear for 3 to 4 minutes per side for medium-rare, then remove to a cutting board to rest.

• 4

  While the steak rests, add the sliced carrots to the same skillet and sauté for 3 minutes until they begin to soften.

• 5

  Add the chopped bok choy, minced ginger, and minced garlic to the skillet, stirring frequently for 2 minutes until the greens are wilted.

• 6

  In a small bowl, whisk together the coconut aminos and toasted sesame oil, then pour over the vegetables and toss to coat.

• 7

  Slice the rested steak against the grain into thin strips and serve immediately over the ginger-infused vegetable medley.