NUTRITION

SERVINGS

INGREDIENTS

6 oz Beef sirloin steak

0.5 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Extra virgin olive oil

1 cup Cremini mushrooms

1 clove Garlic

1 tbsp Coconut aminos

0.25 cup Beef bone broth

0.5 cup Cooked quinoa

1 cup Green beans

1 tsp Fresh thyme

PREPARATION

• 1

  Pat the beef sirloin dry with a paper towel and season both sides evenly with the sea salt and black pepper.

• 2

  Heat the extra virgin olive oil in a large stainless steel or cast iron skillet over medium-high heat until it begins to shimmer.

• 3

  Place the beef in the hot skillet and sear for 3-4 minutes per side until a deep golden-brown crust forms, then remove from the pan and let rest on a cutting board.

• 4

  While the beef rests, steam the green beans in a small pot with two tablespoons of water for 4 minutes until they are vibrant green and snappy.

• 5

  In the same skillet used for the beef, add the sliced cremini mushrooms and sauté for 5 minutes until they release their moisture and turn golden.

• 6

  Add the minced garlic and fresh thyme to the mushrooms, cooking for 1 minute until the aromatics are fragrant.

• 7

  Pour in the beef bone broth and coconut aminos, using a wooden spoon to scrape the bottom of the pan to incorporate the flavorful browned bits.

• 8

  Simmer the sauce for 3 minutes until slightly reduced, then slice the beef into strips, toss them back into the sauce to coat, and serve immediately over the cooked quinoa with the green beans.