NUTRITION

SERVINGS

INGREDIENTS

6 oz Flank steak

2 cups Broccoli florets

1 tbsp Coconut aminos

1 tsp Toasted sesame oil

1 tsp Avocado oil

1 tsp Arrowroot powder

1 tsp Fresh ginger

1 clove Garlic

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Sesame seeds

PREPARATION

• 1

  Thinly slice the flank steak against the grain into bite-sized strips.

• 2

  In a small bowl, whisk together the coconut aminos, toasted sesame oil, arrowroot powder, minced ginger, and minced garlic to create the sauce.

• 3

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

• 4

  Add the beef strips to the pan in a single layer, seasoning with sea salt and black pepper, and sear until browned, about 2 minutes per side.

• 5

  Remove the beef from the pan and add the broccoli florets with a splash of water, covering for 2 minutes to steam-soften.

• 6

  Return the beef to the pan, pour the sauce over the mixture, and toss constantly for 1 minute until the glaze is thick and glossy.

• 7

  Garnish with sesame seeds before serving.