NUTRITION

SERVINGS

INGREDIENTS

7 oz flank steak

2 cup broccoli florets

1 tbsp coconut aminos

1 tsp toasted sesame oil

1 tsp fresh ginger

1 clove garlic

1 tsp raw honey

1 tsp arrowroot powder

1 tsp sesame seeds

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp water

PREPARATION

• 1

  Thinly slice the flank steak against the grain into bite-sized strips.

• 2

  In a small bowl, whisk together the coconut aminos, honey, minced ginger, minced garlic, and toasted sesame oil.

• 3

  In a separate small ramekin, mix the arrowroot powder with water to create a smooth slurry.

• 4

  Heat a large skillet or wok over medium-high heat and lightly coat with a spray of avocado oil.

• 5

  Add the beef strips in a single layer, seasoning with sea salt and black pepper, and sear until browned for about 2-3 minutes.

• 6

  Remove the beef from the pan and set aside; add the broccoli florets to the same pan with a splash of water and cover for 2 minutes to steam.

• 7

  Return the beef to the pan, then pour in the prepared sauce and the arrowroot slurry.

• 8

  Toss everything together for 1-2 minutes until the sauce thickens into a glossy glaze that coats the beef and broccoli.

• 9

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