NUTRITION

SERVINGS

INGREDIENTS

6 oz Flank steak

2 cups Broccoli florets

1 tbsp Coconut aminos

0 tsp Toasted sesame oil

0 tsp Extra virgin olive oil

1 clove Garlic

1 tsp Fresh ginger

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Sesame seeds

PREPARATION

• 1

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

• 2

  In a small bowl, whisk together the coconut aminos and toasted sesame oil to create the stir-fry base.

• 3

  Heat the extra virgin olive 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 pan, covering for 2 minutes to steam until bright green.

• 6

  Stir in the minced garlic and grated ginger, sautéing for 30 seconds until the aroma fills the kitchen.

• 7

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

• 8

  Garnish with sesame seeds before serving.