NUTRITION

SERVINGS

INGREDIENTS

6 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 arrowroot powder

0.25 tsp sea salt

0.25 tsp black pepper

2 tbsp water

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 bowl, whisk together the coconut aminos, minced ginger, minced garlic, arrowroot powder, and water to create the stir-fry sauce.

• 3

  Heat the toasted sesame oil in a large skillet or wok over medium-high heat until shimmering.

• 4

  Add the beef strips to the skillet in a single layer and sear until browned, about 2 to 3 minutes, then remove the beef and set it aside.

• 5

  Add the broccoli florets to the same skillet with a splash of water, cover with a lid, and steam for 2 minutes until tender-crisp.

• 6

  Return the beef to the skillet and pour the prepared sauce over the mixture.

• 7

  Toss everything constantly for 1 minute until the sauce thickens into a glossy glaze that coats the beef and broccoli.