NUTRITION

SERVINGS

INGREDIENTS

4 oz Flank steak

2 cups Broccoli florets

0.5 cup Red bell pepper

1 tsp Toasted sesame oil

2 tbsp Coconut aminos

1 tsp Fresh ginger

2 cloves Garlic

0.5 tsp Sesame seeds

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tbsp Avocado oil

PREPARATION

• 1

  Thinly slice the flank steak against the grain into bite-sized strips to ensure maximum tenderness.

• 2

  In a small glass bowl, whisk together the coconut aminos, toasted sesame oil, grated fresh ginger, and minced garlic 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 to the hot pan in a single layer, seasoning with sea salt and black pepper, and sear until deeply browned, about 2 minutes per side.

• 5

  Remove the beef from the pan and set aside on a plate; immediately add the broccoli florets and sliced red bell pepper to the same pan with a tablespoon of water.

• 6

  Cover the pan for 2 minutes to steam the vegetables until they are bright green and tender-crisp.

• 7

  Return the beef and any accumulated juices to the pan, pour the sesame sauce over the top, and toss everything together for 1 minute until the sauce thickens and coats the ingredients.

• 8

  Plate the stir-fry and garnish with a sprinkle of sesame seeds before serving.