NUTRITION

SERVINGS

INGREDIENTS

7 oz flank steak

2 cup broccoli florets

1 tsp toasted sesame oil

2 tbsp coconut aminos

1 tsp fresh ginger

2 clove garlic

0.5 cup cooked brown rice

1 tsp sesame seeds

1 stalk green onion

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Slice the flank steak against the grain into thin, bite-sized strips and season with sea salt and black pepper.

• 2

  Mince the garlic and grate the fresh ginger, then thinly slice the green onion, keeping the white and green parts separate.

• 3

  Heat a large skillet or wok over medium-high heat and add the toasted sesame oil.

• 4

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

• 5

  In the same skillet, add the broccoli florets and a splash of water, covering for 2 minutes to steam until tender-crisp.

• 6

  Stir in the garlic, ginger, and the white parts of the green onion, sautéing for 1 minute until fragrant.

• 7

  Return the beef to the skillet and pour in the coconut aminos, tossing everything together for 1-2 minutes until the sauce coats the ingredients.

• 8

  Serve the stir-fry over the warm cooked brown rice and garnish with sesame seeds and the remaining green onion tops.