NUTRITION

SERVINGS

INGREDIENTS

4 oz Flank steak

2 cups Broccoli florets

0.25 tbsp Avocado oil

0.5 tsp Toasted sesame oil

2 tbsp Coconut aminos

1 tsp Fresh ginger

2 cloves Garlic

1 tsp Arrowroot powder

0.25 tsp Sea salt

0.25 tsp Black pepper

0.5 tsp Sesame seeds

PREPARATION

• 1

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

• 2

  In a small glass bowl, whisk together the coconut aminos, toasted sesame oil, and arrowroot powder until no clumps remain.

• 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 in a single layer, searing for about 2 minutes without moving them to develop a deep brown crust, then flip and cook for 1 more minute before removing from the pan.

• 5

  Add the broccoli florets to the hot pan with a tablespoon of water, immediately covering with a lid for 2 minutes to steam-fry until they are tender-crisp and vibrant green.

• 6

  Remove the lid and stir in the minced garlic and grated fresh ginger, sautéing for 30 seconds until the aromatics are fragrant.

• 7

  Return the seared beef and any accumulated juices to the pan, then pour the prepared sauce over the mixture.

• 8

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

• 9

  Transfer to a plate and garnish with sesame seeds for a final crunch.