NUTRITION

SERVINGS

INGREDIENTS

5 oz flank steak

1.5 cup broccoli florets

0.25 cup cooked white rice

0.5 tsp avocado oil

0.5 tsp toasted sesame oil

2 tbsp coconut aminos

1 tsp grated fresh ginger

1 clove minced garlic

1 tsp arrowroot powder

1 tsp sesame seeds

0.25 tsp sea salt

0.25 tsp black pepper

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 bowl, whisk together the coconut aminos, grated ginger, minced garlic, and arrowroot powder until smooth to create the stir-fry sauce.

• 3

  Heat the avocado oil in a large stainless steel skillet or wok over medium-high heat until it begins to shimmer.

• 4

  Add the beef strips to the hot pan in a single layer, searing for about 2 minutes per side until deeply browned, then transfer the beef to a plate.

• 5

  Add the broccoli florets to the same pan with 2 tablespoons of water, immediately covering with a lid to steam for 2-3 minutes until bright green and tender-crisp.

• 6

  Remove the lid, return the beef to the pan, and pour the prepared sauce over the mixture.

• 7

  Toss everything together for 1 minute as the sauce bubbles and thickens into a glossy glaze that coats the beef and broccoli.

• 8

  Turn off the heat, stir in the toasted sesame oil, and serve immediately over the warm white rice, garnished with sesame seeds.