NUTRITION

SERVINGS

INGREDIENTS

8 oz Flank steak

2 cup Broccoli florets

0.5 cup Carrots

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

1 tsp Avocado oil

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

• 3

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

• 4

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

• 5

  Add the broccoli florets and sliced carrots to the same pan with a splash of water, covering with a lid for 2 minutes to steam until tender-crisp.

• 6

  Return the beef to the pan, pour the prepared sauce over the mixture, and toss for 1 minute until the sauce thickens slightly and coats the ingredients.

• 7

  Garnish with sesame seeds and serve immediately while hot.