NUTRITION

SERVINGS

INGREDIENTS

6.5 oz Flank steak

2 cup Broccoli florets

2 tsp Avocado oil

2 tbsp Coconut aminos

1 tsp Toasted sesame oil

1 tsp Fresh ginger

2 cloves 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 thin, bite-sized strips and season with sea salt and black pepper.

• 2

  In a small bowl, whisk together the coconut aminos, toasted sesame oil, minced ginger, and minced garlic to create the stir-fry sauce.

• 3

  Heat the avocado oil in a large skillet or wok over medium-high heat until shimmering.

• 4

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

• 5

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

• 6

  Return the beef to the pan and pour the sauce over the mixture, tossing constantly for 1 minute until the sauce thickens and coats everything beautifully.

• 7

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