NUTRITION

SERVINGS

INGREDIENTS

8 oz grass-fed flank steak

2 cups broccoli florets

0.5 cup red bell pepper

1.5 tsp avocado oil

1 tsp toasted sesame oil

2 tbsp coconut aminos

1 tsp fresh ginger

2 cloves garlic

1 tsp sesame seeds

2 tbsp water

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Slice the flank steak against the grain into thin strips and season with sea salt and black pepper.

• 2

  In a small bowl, whisk together the coconut aminos, grated ginger, and minced garlic to create the stir-fry sauce.

• 3

  Heat the avocado oil in a large skillet or wok over medium-high heat until shimmering.

• 4

  Add the beef strips in a single layer and sear for 2-3 minutes until browned, then remove from the pan and set aside.

• 5

  Add the broccoli florets and sliced red bell pepper to the same pan with the water, covering for 2 minutes to steam-soften.

• 6

  Return the beef to the pan, pour in the sauce, and toss everything together for 1 minute until the sauce thickens slightly and coats the ingredients.

• 7

  Remove from heat, drizzle with toasted sesame oil, and garnish with sesame seeds before serving.