NUTRITION

SERVINGS

INGREDIENTS

4.2 ounces Top Sirloin Steak, sliced into thin strips

1 cup Cremini Mushrooms, sliced

1.5 cups Fresh Green Beans, trimmed

1 teaspoon Extra Virgin Olive Oil

0.5 cup Low-Sodium Beef Broth

1 teaspoon Arrowroot Powder

1 clove Garlic, minced

1 teaspoon Coconut Aminos

PREPARATION

• 1

  Place the green beans in a steamer basket over boiling water and steam for 5-7 minutes until vibrant green and crisp-tender.

• 2

  While the beans steam, whisk the arrowroot powder and coconut aminos into the cold beef broth until no lumps remain.

• 3

  Heat the olive oil in a large non-stick skillet over medium-high heat.

• 4

  Add the beef strips to the skillet and sear quickly for 1-2 minutes per side until browned but not fully cooked through, then remove from the pan and set aside.

• 5

  In the same skillet, add the sliced mushrooms and sauté for 3-4 minutes until they release their moisture and begin to brown.

• 6

  Add the minced garlic to the mushrooms and cook for 30 seconds until fragrant.

• 7

  Pour the beef broth mixture into the skillet with the mushrooms, stirring constantly as it comes to a simmer and thickens into a glossy sauce.

• 8

  Return the beef strips and any accumulated juices to the skillet, tossing them in the sauce for 1 minute to heat through.

• 9

  Serve the saucy beef and mushrooms immediately alongside the steamed green beans.