NUTRITION

SERVINGS

INGREDIENTS

6 oz Flank steak

2 cup Broccoli florets

1 tbsp Coconut aminos

1 tsp Toasted sesame oil

1 tsp Fresh ginger

1 clove Garlic

0.5 tsp Arrowroot powder

1 tbsp Water

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Sesame seeds

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 glass bowl, whisk together the coconut aminos, water, and arrowroot powder until no clumps remain.

• 3

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

• 4

  Add the beef strips in a single layer, searing for about 2 minutes until deeply browned, then remove the beef from the pan and set aside.

• 5

  Add the broccoli florets to the same pan with a tiny splash of water, covering with a lid for 2 minutes to steam until they are vibrant green and tender-crisp.

• 6

  Remove the lid and stir in the minced garlic and grated fresh ginger, sautéing for 30 seconds until the aromatics are fragrant.

• 7

  Return the beef to the pan and pour the prepared sauce over the mixture, tossing constantly for 1 minute until the glaze thickens and coats every piece.

• 8

  Transfer to a plate and garnish with sesame seeds before serving immediately.