NUTRITION

SERVINGS

INGREDIENTS

8 oz Flank steak

2 cup Broccoli florets

0.5 cup Red bell pepper

1 tsp Sesame oil

2 tbsp Coconut aminos

1 tsp Fresh 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 flank steak against the grain into very thin strips and season evenly with sea salt and black pepper.

• 2

  In a small glass jar or bowl, whisk together the coconut aminos, minced ginger, minced garlic, and arrowroot powder until the starch is fully dissolved.

• 3

  Heat a large cast-iron skillet or wok over medium-high heat and add the sesame oil, swirling to coat the surface.

• 4

  Working in batches if necessary, add the beef to the hot pan in a single layer and sear without moving for 90 seconds to develop a deep brown crust, then flip and cook for 1 more minute.

• 5

  Remove the beef from the pan and set aside; immediately add the broccoli florets and red bell pepper with two tablespoons of water.

• 6

  Cover the pan with a lid for 2 minutes to allow the vegetables to steam until they are vibrant green and tender-crisp.

• 7

  Remove the lid, return the beef to the pan, and pour the sauce over the mixture, tossing everything together for 1 minute until the glaze is thick and glossy.

• 8

  Transfer to a plate and garnish with toasted sesame seeds for a final layer of texture.