NUTRITION

SERVINGS

INGREDIENTS

6.5 oz flank steak

2 cups broccoli florets

1 tsp toasted sesame oil

1 tsp extra virgin olive oil

2 tbsp coconut aminos

1 tsp fresh ginger

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tsp sesame seeds

1 tbsp water

PREPARATION

• 1

  Slice the flank steak against the grain into very thin, bite-sized strips.

• 2

  In a small bowl, whisk together the coconut aminos, grated fresh ginger, minced garlic, water, and toasted sesame oil to create the stir-fry sauce.

• 3

  Heat the extra virgin olive oil in a large skillet or wok over medium-high heat until shimmering.

• 4

  Add the beef strips to the pan in a single layer, season with sea salt and black pepper, and sear for 2 minutes per side until browned; remove the beef and set aside.

• 5

  Add the broccoli florets to the same pan with an extra splash of water, cover with a lid, and steam for 3 minutes until they are tender-crisp and bright green.

• 6

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

• 7

  Toss everything together for 1 minute over high heat until the sauce thickens slightly and coats the beef and broccoli beautifully.

• 8

  Transfer to a plate and garnish with sesame seeds before serving.