NUTRITION

SERVINGS

INGREDIENTS

6 oz flank steak

2 cup broccoli florets

1 tbsp avocado oil

2 tbsp coconut aminos

1 tsp toasted sesame oil

1 tsp fresh ginger

1 clove garlic

0.5 tsp arrowroot powder

1 tsp sesame seeds

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

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

• 2

  In a small glass bowl, whisk together the coconut aminos, toasted sesame oil, minced 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 to the hot pan in a single layer, searing for about 2 minutes until deeply browned, then remove the beef and set aside on a plate.

• 5

  Add the broccoli florets to the same pan with two tablespoons of water; cover immediately and steam for 2 minutes until bright green and tender-crisp.

• 6

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

• 7

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

• 8

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