NUTRITION

SERVINGS

INGREDIENTS

7 oz Flank steak

2 cup Broccoli florets

0.5 tbsp Avocado oil

2 tbsp Coconut aminos

0.25 cup Beef broth

1 tsp Fresh ginger

2 cloves Garlic

1 tsp Arrowroot powder

1 tsp Toasted sesame oil

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 and season evenly with sea salt and black pepper.

• 2

  In a small bowl, whisk together the coconut aminos, beef broth, grated fresh ginger, minced garlic, and arrowroot powder to create the stir-fry sauce.

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

• 5

  Add the broccoli florets to the same pan with a tablespoon of water; cover and steam for 2-3 minutes until bright green and tender-crisp.

• 6

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

• 7

  Remove from heat, drizzle with toasted sesame oil, and garnish with sesame seeds before serving immediately.