YOUR SOLIN GENERATED RECIPE
Black Pepper Steak and Broccoli Stir-Fry
Searing tender flank steak strips with crisp broccoli in a bold, peppery sauce creates a savory and satisfying meal served over fluffy jasmine rice.
INGREDIENTS
6 oz flank steak
1.5 cup broccoli florets
0.5 cup cooked jasmine rice
1 tsp avocado oil
2 tbsp coconut aminos
1 tsp arrowroot powder
1 tsp cracked black pepper
1 clove garlic
0.5 tsp fresh ginger
0.25 cup yellow onion
0.25 tsp sea salt
PREPARATION
Slice the flank steak against the grain into thin strips and season with the sea salt and half of the cracked black pepper.
In a small bowl, whisk together the coconut aminos, arrowroot powder, and the remaining cracked black pepper to create the stir-fry sauce.
Heat the avocado oil in a large skillet or wok over medium-high heat until it begins to shimmer.
Add the steak strips in a single layer and sear until browned on the outside, about 2 minutes, then remove from the pan and set aside.
Add the yellow onion, minced garlic, and grated ginger to the same pan, sautéing for 1 minute until fragrant.
Toss in the broccoli florets with a tablespoon of water, covering the pan for 2 minutes to steam them until they are bright green and tender-crisp.
Return the steak to the pan and pour the prepared sauce over the mixture, tossing constantly until the sauce thickens and coats every piece.
Serve the hot steak and broccoli stir-fry immediately over the portion of warm cooked jasmine rice.