NUTRITION

SERVINGS

INGREDIENTS

6 oz flank steak

1.5 cups broccoli florets

0.25 cup cooked brown rice

1 tsp sesame oil

1 tbsp coconut aminos

1 tsp fresh ginger

1 clove garlic

1 tsp arrowroot powder

1 tbsp water

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp sesame seeds

PREPARATION

• 1

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

• 2

  In a small glass bowl, whisk together the coconut aminos, minced ginger, minced garlic, arrowroot powder, and water to create the stir-fry glaze.

• 3

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

• 4

  Add the beef strips in a single layer and sear for 2-3 minutes until deeply browned and caramelized, then transfer the meat to a clean plate.

• 5

  Add the broccoli florets to the hot pan with a splash of water, immediately covering with a lid to steam for 3 minutes until vibrant green and tender-crisp.

• 6

  Return the beef to the pan and pour the prepared glaze over the mixture, tossing constantly for 1 minute until the sauce becomes thick and glossy.

• 7

  Serve the stir-fry over the warm brown rice and garnish with the toasted sesame seeds for a nutty finish.