NUTRITION

SERVINGS

INGREDIENTS

6.25 oz flank steak

2 cup broccoli florets

0 tsp toasted sesame oil

0 tsp extra virgin olive oil

2 tbsp coconut aminos

1 tsp fresh ginger

2 clove garlic

0.5 tsp sesame seeds

0.13 cup brown rice

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp water

PREPARATION

• 1

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

• 2

  Season the beef strips evenly with the sea salt and black pepper.

• 3

  Heat the extra virgin olive oil in a large skillet or wok over medium-high heat.

• 4

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

• 5

  Lower the heat to medium and add the toasted sesame oil, garlic, and ginger to the same pan.

• 6

  Sauté the aromatics for 30 seconds until fragrant, being careful not to burn the garlic.

• 7

  Add the broccoli florets and water to the pan, then cover with a lid to steam for 2-3 minutes until tender-crisp.

• 8

  Remove the lid and return the seared beef to the pan along with the coconut aminos.

• 9

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

• 10

  Serve the stir-fry over the cooked brown rice and garnish with sesame seeds.