NUTRITION

SERVINGS

INGREDIENTS

5 oz Flank steak

1 tbsp Tamari

1 tbsp Apple cider vinegar

1 tsp Garlic powder

0.5 tsp Black pepper

0.5 tsp Avocado oil

0.25 cup Cooked jasmine rice

2 cloves Garlic

1 cup Baby bok choy

1 tsp Coconut aminos

PREPARATION

• 1

  In a small bowl, whisk together the tamari, apple cider vinegar, garlic powder, and black pepper to create the marinade.

• 2

  Place the flank steak in a shallow dish, coat with the marinade, and let sit for 20 minutes to absorb the flavors.

• 3

  Heat the avocado oil in a cast-iron skillet over medium-high heat until shimmering.

• 4

  Sear the steak for 4 to 5 minutes per side until a dark crust forms and it reaches your desired level of doneness.

• 5

  Remove the steak from the pan and let it rest on a cutting board for at least 5 minutes.

• 6

  In the same skillet, add the minced garlic and chopped baby bok choy, sautéing for 2 minutes until the greens are vibrant.

• 7

  Stir in the cooked jasmine rice and coconut aminos, tossing until the rice is heated through and fragrant.

• 8

  Slice the steak thinly against the grain and serve immediately over the garlic rice and greens.