NUTRITION

SERVINGS

INGREDIENTS

5 oz flank steak

2 cups broccoli florets

3 cloves garlic

1 tsp ginger

0.25 tbsp avocado oil

0.5 tsp sesame oil

2 tbsp coconut aminos

0.5 tsp fish sauce

0.25 tsp red pepper flakes

1 tsp sesame seeds

1 whole green onion

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

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

• 2

  In a small glass bowl, whisk together the coconut aminos, fish sauce, and red pepper flakes to create the stir-fry sauce.

• 3

  Heat the avocado oil in a large cast-iron skillet or wok over medium-high heat until it begins to shimmer.

• 4

  Add the beef strips in a single layer and sear without moving for 90 seconds to develop a deep brown crust, then flip and cook for another 30 seconds before removing to a plate.

• 5

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

• 6

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

• 7

  Return the beef and any accumulated juices to the pan, then pour the sauce over the mixture.

• 8

  Toss everything together for 1 minute until the sauce thickens slightly and coats the beef and broccoli in a glossy finish.

• 9

  Remove from heat, drizzle with toasted sesame oil, and garnish with sliced green onions and sesame seeds before serving.