NUTRITION

SERVINGS

INGREDIENTS

4 oz flank steak

1.5 cup broccoli florets

0.25 tbsp avocado oil

0.5 tsp toasted sesame oil

1 tbsp tamari

1 tsp fresh ginger

1 clove garlic

0.5 cup cooked brown rice

0.25 tsp red pepper flakes

1 tsp sesame seeds

0.13 tsp sea salt

0.13 tsp black pepper

PREPARATION

• 1

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

• 2

  In a small glass bowl, whisk together the tamari, grated fresh ginger, minced garlic, and red pepper flakes to create the stir-fry sauce.

• 3

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

• 4

  Add the beef strips to the pan in a single layer, searing for 2 minutes until a golden-brown crust forms, then remove the beef and set aside on a plate.

• 5

  Add the broccoli florets to the same pan with two tablespoons of water; cover immediately and steam for 2 to 3 minutes until bright green and tender-crisp.

• 6

  Return the beef and any accumulated juices to the pan, then pour the sauce mixture over the ingredients.

• 7

  Toss everything together for 1 minute until the sauce coats the beef and broccoli evenly and thickens slightly.

• 8

  Remove the pan from the heat and drizzle the toasted sesame oil over the top for a rich finish.

• 9

  Serve the stir-fry over the warm cooked brown rice and garnish with a sprinkle of sesame seeds.