NUTRITION

SERVINGS

INGREDIENTS

3 oz Sirloin steak

4 oz Shrimp

0.5 cup Cooked brown rice

1 cup Zucchini

0.5 cup Yellow onion

0.25 cup Carrots

0.5 tbsp Ghee

1 tbsp Coconut aminos

0.5 tsp Toasted sesame oil

0.25 tsp Garlic powder

0.13 tsp Sea salt

0.13 tsp Black pepper

PREPARATION

• 1

  Heat a large cast-iron skillet over medium-high heat until it is screaming hot, then add the ghee to coat the surface.

• 2

  Pat the steak and shrimp dry with a paper towel to ensure a perfect crust, then season evenly with garlic powder, sea salt, and black pepper.

• 3

  Place the steak cubes in a single layer on one side of the skillet, searing undisturbed for 2 minutes before flipping to develop a golden-brown crust.

• 4

  Add the shrimp to the other side, cooking for about 90 seconds per side until they turn pink and curl slightly into a C shape.

• 5

  Transfer the proteins to a clean plate to rest, keeping the flavorful drippings in the pan for the vegetables.

• 6

  Toss the sliced onion, zucchini, and carrots into the skillet, sautéing for 4 minutes until they are tender but still have a vibrant snap.

• 7

  Deglaze the pan by stirring in the cooked brown rice, coconut aminos, and toasted sesame oil, scraping up any browned bits from the bottom.

• 8

  Fold the steak and shrimp back into the vegetable and rice mixture, tossing for 1 minute to marry the flavors before serving hot.