NUTRITION

SERVINGS

INGREDIENTS

4 oz Sirloin steak

3 oz Shrimp

0.5 cup Cooked brown rice

0.5 cup Zucchini

0.25 cup White onion

0.5 tbsp Avocado oil

2 tbsp Coconut aminos

1 tsp Garlic

0.5 tsp Fresh ginger

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Toasted sesame seeds

PREPARATION

• 1

  Pat the sirloin steak and shrimp dry with paper towels; cut the steak into 1-inch cubes and season both proteins with sea salt and black pepper.

• 2

  Heat a large cast-iron skillet or griddle over medium-high heat and add the avocado oil, ensuring the surface is well-coated.

• 3

  Place the steak cubes in the skillet in a single layer and sear for 2 minutes until a dark crust forms, then flip and cook for another minute before moving them to the side of the pan.

• 4

  Add the shrimp to the center of the skillet and cook for 1-2 minutes per side until they turn opaque and pink, then move them next to the steak.

• 5

  Toss the sliced zucchini and diced onions into the skillet, sautéing for 3-4 minutes until the edges are caramelized yet the centers remain crisp.

• 6

  Stir the minced garlic and fresh ginger into the vegetables for 30 seconds until fragrant, then pour the coconut aminos over the entire mixture.

• 7

  Toss everything together for one final minute to glaze the proteins and vegetables in the savory sauce.

• 8

  Divide the cooked brown rice into bowls, top with the steak, shrimp, and vegetables, and garnish with toasted sesame seeds.