NUTRITION

SERVINGS

INGREDIENTS

5 oz Flank steak

2 cup Broccoli florets

0.25 tbsp Avocado oil

1 tbsp Coconut aminos

1 tsp Toasted sesame oil

1 tsp Rice vinegar

1 tsp Fresh ginger

2 clove Garlic

0.25 tsp Sea salt

0.25 tsp Black pepper

0.5 tsp Arrowroot powder

1 tbsp Water

1 tbsp Green onions

PREPARATION

• 1

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

• 2

  In a small bowl, whisk together the coconut aminos, toasted sesame oil, rice vinegar, arrowroot powder, and water to create the stir-fry sauce.

• 3

  Heat the avocado oil in a large skillet or wok over high heat until shimmering.

• 4

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

• 5

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

• 6

  Stir in the minced garlic and grated ginger, sautéing for 30 seconds until fragrant.

• 7

  Return the beef to the pan and pour in the sauce, tossing everything together for 1 minute until the sauce thickens and glazes the ingredients.

• 8

  Garnish with sliced green onions before serving.