NUTRITION

SERVINGS

INGREDIENTS

6 oz flank steak

2 cup broccoli florets

1 tsp avocado oil

1 tbsp coconut aminos

1 tsp toasted sesame oil

1 tsp fresh ginger

2 clove garlic

1 tsp sesame seeds

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp red pepper flakes

PREPARATION

• 1

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

• 2

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

• 3

  Add the beef strips in a single layer and sear without moving for 2 minutes to develop a deep brown crust, then flip and cook for 1 additional minute before removing from the pan.

• 4

  In the same skillet, add the broccoli florets and two tablespoons of water, then cover with a lid for 2 minutes to steam until vibrant green and tender-crisp.

• 5

  Remove the lid and push the broccoli to the sides, adding the minced ginger and garlic to the center to sauté for 30 seconds until fragrant.

• 6

  Return the beef to the pan and pour in the coconut aminos and toasted sesame oil, tossing everything together for 1 minute to glaze the ingredients.

• 7

  Remove from heat and garnish with toasted sesame seeds and red pepper flakes for a hint of heat.

• 8

  Serve immediately in a shallow bowl while the sauce is glossy and the beef is tender.