NUTRITION

SERVINGS

INGREDIENTS

6 oz flank steak

1.5 cup broccoli florets

0.5 tsp toasted sesame oil

0.25 tbsp avocado oil

2 tbsp coconut aminos

1 tsp fresh ginger

1 clove garlic

0.5 cup cauliflower rice

1 tsp sesame seeds

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp arrowroot powder

PREPARATION

• 1

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

• 2

  In a small glass bowl, whisk together the coconut aminos, minced ginger, minced garlic, toasted sesame oil, 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 for approximately 2 minutes until browned and caramelized, then remove the beef from the pan and set aside.

• 5

  Add the broccoli florets to the same pan with two tablespoons of water, covering with a lid for 2-3 minutes to steam until they are tender-crisp and bright green.

• 6

  Return the seared beef to the pan and pour the prepared sauce over the mixture, tossing constantly for 1 minute until the sauce thickens into a glossy glaze.

• 7

  In a separate small non-stick skillet, sauté the cauliflower rice over medium heat for 3-4 minutes until softened and hot.

• 8

  Plate the cauliflower rice and top with the sesame beef and broccoli, finishing the dish with a sprinkle of sesame seeds.