NUTRITION

SERVINGS

INGREDIENTS

4 oz Flank steak

2 cup Broccoli florets

0.25 tbsp Avocado oil

0.25 tsp Toasted sesame oil

2 tbsp Tamari

1 tsp Fresh ginger

2 cloves Garlic

0.25 cup Cooked brown rice

1 tsp Sesame seeds

0.25 tsp Red pepper flakes

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 tamari, grated fresh ginger, and red pepper flakes to create the stir-fry glaze.

• 3

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

• 4

  Add the beef strips in a single layer and sear undisturbed for 2 minutes to develop a crust, then flip and cook for 1 more minute before removing from the pan.

• 5

  In the same pan, add the broccoli florets and two tablespoons of water; cover with a lid for 2 minutes to steam-sauté until tender-crisp.

• 6

  Remove the lid, add the minced garlic to the broccoli, and sauté for 30 seconds until the aroma is released.

• 7

  Return the seared beef and any accumulated juices to the pan, then pour the tamari-ginger glaze over the mixture.

• 8

  Toss everything together for 1-2 minutes until the sauce thickens and coats the beef and broccoli beautifully.

• 9

  Remove from heat, drizzle with toasted sesame oil, and garnish with sesame seeds.

• 10

  Serve immediately over the warm cooked brown rice for a complete clean-eating meal.