NUTRITION

SERVINGS

INGREDIENTS

7 oz flank steak

0.25 cup Korean pear

2 tbsp coconut aminos

0.5 tsp toasted sesame oil

1 tsp fresh ginger

2 clove garlic

0.5 cup jasmine rice

1 cup baby bok choy

1 tsp sesame seeds

2 whole green onions

0.25 tsp black pepper

0.5 tsp avocado oil

PREPARATION

• 1

  Place the flank steak in the freezer for 15 minutes to firm up, then slice against the grain into very thin strips.

• 2

  In a medium bowl, whisk together the grated Korean pear, coconut aminos, toasted sesame oil, minced ginger, minced garlic, and black pepper.

• 3

  Add the steak to the marinade, tossing to coat thoroughly, and let sit for at least 20 minutes to tenderize.

• 4

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

• 5

  Add the beef in a single layer, working in batches if necessary, and sear for 2-3 minutes until deeply caramelized and cooked through.

• 6

  Remove the beef and quickly sauté the halved baby bok choy in the same pan for 2 minutes until the leaves are wilted but stems remain crisp.

• 7

  Plate the cooked jasmine rice and top with the caramelized beef and sautéed bok choy.

• 8

  Garnish with thinly sliced green onions and toasted sesame seeds before serving.