NUTRITION

SERVINGS

INGREDIENTS

8 oz Flank steak

1.5 cups Broccoli florets

1 tsp Avocado oil

1 tbsp Coconut aminos

1 tsp Toasted sesame oil

1 tsp Fresh ginger

1 clove Garlic

0.5 tsp Toasted sesame seeds

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Water

PREPARATION

• 1

  Slice the flank steak against the grain into very thin strips and season evenly with sea salt and black pepper.

• 2

  In a small glass bowl, whisk together the coconut aminos, toasted sesame oil, and water to create the stir-fry sauce base.

• 3

  Heat the avocado oil in a large skillet or stainless steel wok over high heat until the oil is shimmering.

• 4

  Add the beef strips in a single layer and sear without moving for 90 seconds to develop a crust, then flip and cook for 30 seconds more before removing from the pan.

• 5

  Add the broccoli florets to the hot pan with a splash of water and immediately cover with a lid to steam for 2 minutes until tender-crisp.

• 6

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

• 7

  Return the seared 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 toasted sesame seeds for a final layer of texture.