NUTRITION

SERVINGS

INGREDIENTS

6 oz Flank steak

2 cups Broccoli florets

0.5 cup Red bell pepper

1 tbsp Coconut aminos

0.5 tsp Toasted sesame oil

1 tsp Fresh ginger

1 clove Garlic

0.5 tsp Raw honey

0.5 tsp Arrowroot powder

0.25 tsp Sea salt

0.25 tsp Black pepper

0.5 tsp Sesame seeds

1 tsp Avocado oil

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 bowl, whisk together the coconut aminos, raw honey, toasted sesame oil, grated fresh ginger, minced garlic, and arrowroot powder to create the stir-fry sauce.

• 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 to the hot pan in a single layer and sear for 2 minutes until a brown crust forms, then remove the beef and set it aside on a plate.

• 5

  Add the broccoli florets and sliced red bell pepper to the same pan with a tablespoon of water, then cover with a lid for 2 minutes to steam until the broccoli is bright green and tender-crisp.

• 6

  Return the beef to the pan and pour the prepared sauce over the ingredients.

• 7

  Toss everything constantly for 1 minute until the sauce thickens into a glossy glaze that coats the beef and vegetables.

• 8

  Garnish with sesame seeds and serve immediately.