NUTRITION

SERVINGS

INGREDIENTS

7 oz Flank steak

0.5 cup Cooked jasmine rice

2 tbsp Coconut aminos

1 tsp Toasted sesame oil

1 tsp Honey

1 tbsp Grated Asian pear

1 clove Garlic

0.5 tsp Fresh ginger

2 tbsp Green onions

1 tsp Sesame seeds

1 cup Baby spinach

0.25 tsp Black pepper

PREPARATION

• 1

  Place the flank steak in the freezer for 20 minutes to firm up, then slice against the grain into very thin strips.

• 2

  In a medium bowl, whisk together the coconut aminos, toasted sesame oil, honey, grated Asian pear, minced garlic, grated ginger, and black pepper.

• 3

  Add the sliced beef to the marinade, tossing to coat thoroughly, and let sit for at least 15 minutes.

• 4

  Heat a large cast-iron skillet or wok over high heat until very hot.

• 5

  Add the beef in a single layer, working in batches if necessary, and sear for 1-2 minutes per side until deeply browned and caramelized.

• 6

  Remove the beef and quickly toss the baby spinach into the hot pan for 30 seconds until just wilted.

• 7

  Serve the beef and spinach over the cooked jasmine rice, garnished with sliced green onions and sesame seeds.