NUTRITION

SERVINGS

INGREDIENTS

7 oz Flank steak

2 cup Broccoli florets

0.5 cup Sliced carrots

1 tsp Avocado oil

1 tsp Toasted sesame oil

2 tbsp Coconut aminos

1 tsp Grated fresh ginger

1 clove Minced garlic

1 tsp Sesame seeds

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

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

• 2

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

• 3

  Add the beef strips in a single layer and sear for 2 minutes until browned on the outside, then remove the beef from the pan and set aside.

• 4

  Add the broccoli florets and sliced carrots to the same pan with a tablespoon of water, then cover with a lid for 2 minutes to steam until vibrant and tender-crisp.

• 5

  Remove the lid and stir in the minced garlic and grated ginger, sautéing for about 30 seconds until the aromatics are fragrant.

• 6

  Return the cooked beef to the pan and pour in the coconut aminos and toasted sesame oil.

• 7

  Toss all ingredients together for 1 minute to ensure the sauce thickens slightly and coats the beef and vegetables.

• 8

  Transfer to a plate and garnish with sesame seeds before serving.