NUTRITION

SERVINGS

INGREDIENTS

5.5 oz flank steak

2 cup broccoli florets

0.5 tsp avocado oil

2 clove garlic

1 tsp fresh ginger

2 tbsp coconut aminos

1 tbsp rice vinegar

0.5 tsp toasted sesame oil

1 tsp arrowroot powder

0.5 tsp sesame seeds

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

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

• 2

  In a small bowl, whisk together the coconut aminos, rice vinegar, toasted sesame oil, and arrowroot powder to create the stir-fry sauce.

• 3

  Heat the avocado oil in a large skillet or wok over medium-high heat until shimmering.

• 4

  Add the beef strips to the pan in a single layer and sear until browned, about 2 minutes per side, then remove and set aside.

• 5

  Add the broccoli florets to the same pan with a splash of water, covering for 2 minutes to steam until tender-crisp.

• 6

  Stir in the minced garlic and grated ginger, sautéing for 30 seconds until fragrant.

• 7

  Return the beef to the pan and pour the sauce over the mixture, tossing constantly until the sauce thickens and coats everything beautifully.

• 8

  Garnish with sesame seeds before serving hot.