NUTRITION

SERVINGS

INGREDIENTS

6.5 oz flank steak

2 cups broccoli florets

0.5 cup cooked brown rice

2 tbsp coconut aminos

1 tsp toasted sesame oil

1 tsp fresh ginger

2 cloves garlic

1 tsp arrowroot starch

1 tsp sesame seeds

0.25 tsp red pepper flakes

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 the sea salt and black pepper.

• 2

  In a small bowl, whisk together the coconut aminos, fresh ginger, minced garlic, and arrowroot starch until well combined.

• 3

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

• 4

  Add the steak strips in a single layer and sear for 2 minutes per side until deeply browned and caramelized.

• 5

  Toss in the broccoli florets and a splash of water, then cover with a lid for 2 minutes to steam until tender-crisp.

• 6

  Remove the lid, pour in the sauce mixture, and toss constantly for 1 minute until the sauce thickens into a glossy glaze.

• 7

  Serve the stir-fry over the warm cooked brown rice and garnish with sesame seeds and red pepper flakes.