NUTRITION

SERVINGS

INGREDIENTS

8.5 oz Sirloin steak

2 tsp Olive oil

0.5 tsp Sea salt

0.25 tsp Black pepper

1 cup Shredded green cabbage

1 cup Shredded kale

0.5 cup Snap peas

0.5 cup Shelled edamame

1 tbsp Sliced almonds

1 tbsp Tamari

1 tsp Toasted sesame oil

1 tbsp Rice vinegar

1 tsp Fresh ginger

1 clove Garlic

PREPARATION

• 1

  Season the sirloin steak with sea salt and black pepper on both sides.

• 2

  Heat olive oil in a stainless steel or cast iron skillet over medium-high heat until shimmering.

• 3

  Sear the steak for 4 to 5 minutes per side until it reaches your preferred level of doneness.

• 4

  Transfer the steak to a cutting board and allow it to rest for at least 5 minutes.

• 5

  In a large mixing bowl, combine the shredded cabbage, kale, snap peas, and shelled edamame.

• 6

  In a small jar or bowl, whisk together the tamari, toasted sesame oil, rice vinegar, grated ginger, and minced garlic.

• 7

  Pour the dressing over the vegetable mixture and toss thoroughly to ensure everything is evenly coated.

• 8

  Slice the rested steak against the grain into thin, tender strips.

• 9

  Divide the dressed greens into a bowl, top with the sliced steak, and garnish with sliced almonds for extra crunch.