NUTRITION

SERVINGS

INGREDIENTS

4 oz Flank steak

2 cups Broccoli florets

0.25 tbsp Avocado oil

1 tsp Toasted sesame oil

2 tbsp Coconut aminos

1 tsp Raw honey

1 tsp Fresh ginger

2 cloves Garlic

0.25 tsp Sea salt

0.25 tsp Black pepper

0.5 tsp Sesame seeds

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, raw honey, toasted sesame oil, minced ginger, and minced garlic to create the stir-fry glaze.

• 3

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

• 4

  Add the beef strips in a single layer and sear undisturbed for 2 minutes until a deep brown crust forms, then remove the beef from the pan and set aside.

• 5

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

• 6

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

• 7

  Toss everything constantly for 60 seconds until the sauce reduces into a thick, glossy coating.

• 8

  Transfer to a plate, garnish with sesame seeds, and enjoy immediately while hot.