NUTRITION

SERVINGS

INGREDIENTS

6 oz Flank steak

1.5 cup Broccoli florets

0.25 cup Cooked brown rice

0.5 tsp Sesame oil

0.5 tsp Avocado oil

2 tbsp Coconut aminos

1 tsp Fresh ginger

2 clove Garlic

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Sesame seeds

PREPARATION

• 1

  Slice the flank steak against the grain into very thin strips to ensure tenderness.

• 2

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

• 3

  Add the beef strips to the pan in a single layer, seasoning with sea salt and black pepper.

• 4

  Sear the beef for 2-3 minutes without moving it to achieve a caramelized crust, then flip and cook for 1 more minute.

• 5

  Remove the beef from the pan and set aside on a plate.

• 6

  Add the broccoli florets to the same pan with a tablespoon of water, cover with a lid for 2 minutes to steam until bright green.

• 7

  Remove the lid and add the minced garlic and grated ginger, sautéing for 30 seconds until fragrant.

• 8

  Return the beef to the pan and pour in the coconut aminos and sesame oil, tossing everything to coat.

• 9

  Cook for 1 minute until the sauce has slightly thickened and everything is well combined.

• 10

  Serve the stir-fry immediately over the warm brown rice and garnish with sesame seeds.