NUTRITION

SERVINGS

INGREDIENTS

6 oz flank steak

2 cup broccoli florets

0.5 cup cooked brown rice

1 tsp toasted sesame oil

2 tbsp coconut aminos

1 clove garlic

1 tsp fresh ginger

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp sesame seeds

PREPARATION

• 1

  Thinly slice the flank steak against the grain into bite-sized strips and season with sea salt and black pepper.

• 2

  Mince the garlic clove and grate the fresh ginger.

• 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, searing for 2-3 minutes until browned, 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-cook until bright green and tender-crisp.

• 6

  Remove the lid and add the garlic and ginger, sautéing for 30 seconds until fragrant.

• 7

  Return the beef to the skillet and pour in the coconut aminos, tossing everything together for 1 minute to glaze.

• 8

  Serve the beef and broccoli over the warm cooked brown rice.

• 9

  Garnish with sesame seeds before serving.