NUTRITION

SERVINGS

INGREDIENTS

7 oz flank steak

1.5 cup broccoli florets

1 tsp avocado oil

2 tbsp coconut aminos

1 tsp fresh ginger

2 clove garlic

1 tsp arrowroot powder

1 tsp toasted sesame oil

1 tsp sesame seeds

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Slice the flank steak against the grain into thin, bite-sized strips to ensure maximum tenderness.

• 2

  In a small bowl, whisk together the coconut aminos, minced ginger, minced garlic, and arrowroot powder until the mixture is smooth.

• 3

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

• 4

  Add the beef strips in a single layer, seasoning with sea salt and black pepper, and sear for 2 minutes until well-browned.

• 5

  Toss in the broccoli florets and 2 tablespoons of water, then immediately cover with a lid for 2 minutes to steam the broccoli to a vibrant green.

• 6

  Remove the lid, pour in the sauce mixture, and stir constantly for 1 minute until the sauce thickens into a glossy glaze.

• 7

  Remove from the heat and drizzle with toasted sesame oil and a sprinkle of sesame seeds before serving.