NUTRITION

SERVINGS

INGREDIENTS

6 oz flank steak

2 cup broccoli florets

1 tsp toasted sesame oil

2 tbsp coconut aminos

1 tsp fresh ginger

2 clove garlic

1 tsp sesame seeds

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tbsp avocado oil

PREPARATION

• 1

  Slice the flank steak against the grain into thin, bite-sized strips and season evenly with sea salt and black pepper.

• 2

  In a small glass bowl, whisk together the coconut aminos, toasted sesame oil, minced garlic, and grated fresh ginger.

• 3

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

• 4

  Add the beef strips to the hot pan in a single layer, searing for 2 minutes per side until deeply browned and caramelized, then transfer to a clean plate.

• 5

  Add the broccoli florets to the same skillet with two tablespoons of water, cover immediately, and steam for 3 minutes until bright green and tender-crisp.

• 6

  Remove the lid and return the beef to the skillet, pouring the prepared sesame-ginger sauce over the top.

• 7

  Toss everything together for 1 minute until the sauce thickens slightly and coats the beef and broccoli thoroughly.

• 8

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