NUTRITION

SERVINGS

INGREDIENTS

5.5 oz Flank steak

2 cups Broccoli florets

1 tsp Avocado oil

1 tsp Toasted sesame oil

1 tbsp Coconut aminos

1 tsp Fresh ginger

1 tsp Garlic

1 tsp Arrowroot powder

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Sesame seeds

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 glass bowl, whisk together the coconut aminos, toasted sesame oil, grated fresh ginger, minced garlic, and arrowroot powder to create the stir-fry sauce.

• 3

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

• 4

  Add the beef strips in a single layer and sear for 2 minutes until deeply browned, then remove the beef from the pan and set aside on a plate.

• 5

  Add the broccoli florets to the same pan with a splash of water, cover with a lid, and steam for 3 minutes until tender-crisp and bright green.

• 6

  Return the beef and any accumulated juices to the pan, pour in the sauce mixture, and toss constantly for 1 minute until the sauce thickens into a glossy glaze.

• 7

  Garnish with sesame seeds and serve immediately while hot.