NUTRITION

SERVINGS

INGREDIENTS

5 oz sirloin steak

1 cup broccoli florets

0.25 cup cooked jasmine rice

1 large egg

0.5 tsp avocado oil

0.5 tsp toasted sesame oil

1 tbsp coconut aminos

2 cloves garlic

0.5 tsp fresh ginger

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp sesame seeds

PREPARATION

• 1

  Pat the sirloin steak dry, cut into 1-inch cubes, and season with sea salt and black pepper.

• 2

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

• 3

  Add the steak cubes in a single layer, searing for 2-3 minutes until a deep brown crust forms, then remove from the pan.

• 4

  Toss the broccoli florets into the pan with a tablespoon of water, covering briefly to steam until tender-crisp.

• 5

  Move the broccoli to the side of the pan and add the toasted sesame oil, minced garlic, and grated ginger.

• 6

  Sauté the aromatics for 30 seconds before cracking the egg into the space and scrambling it until fully cooked.

• 7

  Add the chilled jasmine rice and coconut aminos to the pan, stirring and pressing the rice to incorporate the flavors and develop a light char.

• 8

  Return the steak to the pan, tossing all ingredients together for 1 minute to ensure everything is hot.

• 9

  Plate the hibachi stir-fry and garnish with a sprinkle of sesame seeds.