NUTRITION

SERVINGS

INGREDIENTS

6 oz flank steak

2 cup broccoli florets

2 tbsp coconut aminos

1 tsp sesame oil

1 tsp raw honey

1 tsp fresh ginger

2 clove garlic

1 tsp avocado oil

0.5 tsp sesame seeds

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Slice the flank steak against the grain into thin strips and season evenly with sea salt and black pepper.

• 2

  In a small glass bowl, whisk together the coconut aminos, sesame oil, honey, grated fresh ginger, and minced garlic to create the 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 in a single layer and sear for 2-3 minutes until deeply browned, then remove the beef from the pan and set aside on a plate.

• 5

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

• 6

  Return the beef to the pan, pour the sesame-ginger glaze over the mixture, and toss constantly for 1 minute until the sauce thickens and coats the ingredients.

• 7

  Transfer to a plate and garnish with toasted sesame seeds before serving hot.