NUTRITION

SERVINGS

INGREDIENTS

6 oz beef flank steak

2 cup broccoli florets

1 tsp avocado oil

2 tbsp coconut aminos

1 tsp toasted sesame oil

1 tsp ginger

2 clove garlic

1 tsp arrowroot powder

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp sesame seeds

PREPARATION

• 1

  Slice the beef flank steak against the grain into thin, bite-sized strips.

• 2

  In a small bowl, whisk together the coconut aminos, toasted sesame oil, minced ginger, minced garlic, and arrowroot powder to create a smooth glaze.

• 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 to the skillet and sear for 2-3 minutes, stirring occasionally until the meat is browned and just cooked through.

• 5

  Toss in the broccoli florets along with one tablespoon of water, then cover the pan for 2 minutes to lightly steam the broccoli until it is tender-crisp.

• 6

  Remove the lid and pour the prepared sesame-ginger glaze over the beef and broccoli, tossing continuously for 1 minute until the sauce thickens and coats everything.

• 7

  Season with sea salt and black pepper, then serve immediately garnished with a sprinkle of sesame seeds.