NUTRITION

SERVINGS

INGREDIENTS

4 oz Flank steak

0.5 cup Cooked brown rice

1 cup Cauliflower rice

1 tsp Sesame oil

1 tbsp Coconut aminos

0.25 tbsp Honey

1 clove Garlic

0.5 tsp Fresh ginger

0.5 cup Carrots

1 cup Fresh spinach

1 stalk Green onion

0.5 tsp Sesame seeds

0.25 tsp Sea salt

0.25 tsp Black pepper

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 garlic, grated ginger, and half of the sesame oil.

• 3

  Place the beef in a shallow dish, pour the marinade over it, and let it sit for at least 15 minutes.

• 4

  Heat the remaining sesame oil in a large skillet over medium-high heat and sauté the shredded carrots and spinach until tender.

• 5

  Remove the vegetables and in the same hot skillet, sear the beef strips for 2-3 minutes until caramelized and cooked through.

• 6

  Combine the cooked brown rice and cauliflower rice in a bowl, then top with the beef, sautéed vegetables, sliced green onions, and sesame seeds.