NUTRITION

SERVINGS

INGREDIENTS

6 oz flank steak

2 cup broccoli florets

1 tbsp coconut aminos

1 tsp toasted sesame oil

1 tsp avocado oil

1 tsp fresh ginger

1 clove garlic

0.5 tsp honey

0.5 tsp sesame seeds

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

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

• 2

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

• 3

  Heat the avocado oil in a large skillet or wok over medium-high heat until it begins to shimmer.

• 4

  Add the beef strips in a single layer and sear for 2-3 minutes without moving them to develop a deep brown crust, then flip and cook for 1 more minute before removing from the pan.

• 5

  Add the broccoli florets to the same pan with a splash of water, immediately covering with a lid to steam for 2 minutes until bright green and tender-crisp.

• 6

  Remove the lid, return the beef to the pan, and pour the prepared sauce over the mixture.

• 7

  Toss everything together for 1 minute until the sauce thickens slightly and coats the beef and broccoli evenly.

• 8

  Plate the stir-fry and garnish with sesame seeds before serving.