NUTRITION

SERVINGS

INGREDIENTS

7 oz Flank steak

1.5 cup Broccoli florets

0.5 cup Red bell pepper

2 tsp Avocado oil

1 tbsp Coconut aminos

1 tsp Toasted sesame oil

1 tsp Fresh ginger

1 clove Garlic

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 and season with the sea salt and black pepper.

• 2

  Heat the avocado oil in a large skillet or wok over medium-high heat until it begins to shimmer.

• 3

  Add the beef to the skillet in a single layer, searing until deeply browned and caramelized, then remove the beef and set it aside on a plate.

• 4

  In the same pan, add the broccoli florets and sliced red bell pepper with a tablespoon of water, covering for 2 minutes to steam-tenderize the vegetables.

• 5

  Remove the lid and stir in the minced garlic and grated fresh ginger, sautéing for about 30 seconds until the aromatics are fragrant.

• 6

  Return the beef and any accumulated juices to the pan, pouring in the coconut aminos and toasted sesame oil.

• 7

  Toss everything together for 1 minute to thicken the sauce and coat the ingredients thoroughly.

• 8

  Garnish with sesame seeds and serve immediately while the stir-fry is hot and glistening.