NUTRITION

SERVINGS

INGREDIENTS

7 oz Flank steak

1 tbsp Coconut aminos

1 tsp Toasted sesame oil

1 tbsp Pear puree

1 clove Garlic

0.5 tsp Fresh ginger

0.25 cup Brown rice

1 cup Cauliflower rice

1 cup Bok choy

1 stalk Green onion

0.5 tsp Sesame seeds

0.25 tsp Black pepper

0.25 tsp Sea salt

PREPARATION

• 1

  Place the flank steak in the freezer for 20 minutes to firm up, then slice it very thinly against the grain.

• 2

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

• 3

  Toss the sliced beef with the marinade and let it sit for at least 15 minutes.

• 4

  Cook the brown rice according to package instructions; when finished, fluff and stir in the cauliflower rice to steam through.

• 5

  Heat a large cast-iron skillet over high heat. Once smoking, add the beef in a single layer and sear until caramelized and cooked through, about 2-3 minutes.

• 6

  Remove the beef and quickly sauté the bok choy in the same pan with a splash of water until bright green and tender-crisp.

• 7

  Serve the beef and bok choy over the rice mixture, garnished with sliced green onions and sesame seeds.