NUTRITION

SERVINGS

INGREDIENTS

8 oz flank steak

2 cup broccoli florets

2 tsp avocado oil

1 tbsp coconut aminos

1 tsp toasted sesame oil

1 tsp fresh ginger

1 clove garlic

0.5 tsp arrowroot powder

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp sesame seeds

PREPARATION

• 1

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

• 2

  In a small glass jar, whisk together the coconut aminos, toasted sesame oil, minced fresh ginger, minced garlic, and arrowroot powder until smooth.

• 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 and sear without moving for 1 minute, then toss and cook for 1 additional minute until browned.

• 5

  Remove the beef from the skillet and set aside on a plate.

• 6

  Add the broccoli florets to the hot skillet with a tablespoon of water, cover immediately, and steam for 2 minutes until bright green and tender-crisp.

• 7

  Return the beef and any accumulated juices to the pan, then pour the sauce over the top.

• 8

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

• 9

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