NUTRITION

SERVINGS

INGREDIENTS

4 oz Top sirloin steak

1 tbsp Extra virgin olive oil

3 cloves Garlic

1 tsp Dried oregano

1 tsp Dried thyme

0.5 tsp Sea salt

0.25 tsp Black pepper

1 cup Broccoli florets

1 medium Red bell pepper

1 tbsp Coconut aminos

0.25 cup Beef bone broth

PREPARATION

• 1

  Slice the top sirloin steak into thin, uniform strips against the grain for maximum tenderness.

• 2

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

• 3

  Add the beef strips in a single layer and sear without moving for 2 minutes to develop a golden crust, then flip and cook for another minute.

• 4

  Stir in the minced garlic, dried oregano, dried thyme, sea salt, and black pepper, tossing for 60 seconds until fragrant.

• 5

  Add the broccoli florets and sliced red bell pepper to the pan, stir-frying for 3-4 minutes until the vegetables are crisp-tender.

• 6

  Pour in the coconut aminos and beef bone broth, using a wooden spoon to scrape up any browned bits from the bottom of the pan.

• 7

  Simmer the mixture for 2 minutes or until the liquid has reduced into a light, savory glaze that coats the beef and vegetables.