NUTRITION

SERVINGS

INGREDIENTS

4 oz sirloin steak

3 oz shrimp

0.5 tbsp avocado oil

1 cup broccoli florets

0.5 cup red bell pepper

0.5 cup snap peas

3 cloves garlic

1 tsp fresh ginger

2 tbsp coconut aminos

1 tsp toasted sesame oil

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Pat the steak strips and shrimp dry with a paper towel and season evenly with sea salt and black pepper.

• 2

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

• 3

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

• 4

  Add the shrimp to the same pan and cook for 1-2 minutes per side until they turn pink and opaque, then remove and set aside with the steak.

• 5

  Toss the broccoli, bell pepper, and snap peas into the pan, adding a tablespoon of water if needed to steam-fry for 3-4 minutes until tender-crisp.

• 6

  Stir in the minced garlic and grated ginger, cooking for 30 seconds until the aroma is released.

• 7

  Return the steak and shrimp to the pan, pour in the coconut aminos and toasted sesame oil, and toss everything together for 1 minute to coat in the glaze.

• 8

  Serve immediately while the vegetables are vibrant and the sauce is bubbling.