NUTRITION

SERVINGS

INGREDIENTS

8 oz Flank steak

2 cups Broccoli florets

1 tbsp Coconut aminos

1 tsp Toasted sesame oil

1 tsp Avocado oil

1 tsp Fresh ginger

1 clove Garlic

0.5 tsp Sesame seeds

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Water

PREPARATION

• 1

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

• 2

  In a small glass bowl, whisk together the coconut aminos, grated fresh ginger, and minced garlic to create the stir-fry sauce.

• 3

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

• 4

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

• 5

  Add the broccoli florets and water to the same skillet, immediately covering with a lid for 2 minutes to steam until vibrant green and crisp-tender.

• 6

  Remove the lid, return the seared beef to the skillet, and pour in the prepared ginger-garlic sauce.

• 7

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

• 8

  Remove from heat, drizzle with the toasted sesame oil, and sprinkle with sesame seeds before serving hot.