NUTRITION

SERVINGS

INGREDIENTS

6.5 oz Flank steak

2 cup Broccoli florets

1 tsp Toasted sesame oil

1 tbsp Coconut aminos

1 tsp Fresh ginger

1 clove Garlic

1 tsp Sesame seeds

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Avocado oil

1 tsp Honey

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 jar, whisk together the coconut aminos, honey, toasted sesame oil, minced garlic, and grated fresh ginger to create the stir-fry sauce.

• 3

  Heat the avocado 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 and sear for 2-3 minutes until deeply browned, then transfer the beef to a clean plate.

• 5

  Add the broccoli florets to the same pan with 2 tablespoons of water, immediately covering with a lid to steam for 2 minutes until bright green and tender-crisp.

• 6

  Remove the lid, return the beef and any accumulated juices to the pan, and pour the prepared sauce over the mixture.

• 7

  Toss everything together for 1 minute over high heat until the sauce thickens into a glossy glaze that coats every piece.

• 8

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