NUTRITION

SERVINGS

INGREDIENTS

7 oz Flank steak

2 cup Broccoli florets

0.5 tbsp Avocado oil

1 tsp Toasted sesame oil

2 tbsp Coconut aminos

1 tsp Fresh ginger

2 clove Garlic

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Sesame seeds

PREPARATION

• 1

  Slice the flank steak against the grain into thin, bite-sized strips and season with sea salt and black pepper.

• 2

  Mince the garlic cloves and finely grate the fresh ginger, setting them aside for the sauce.

• 3

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

• 4

  Add the beef strips in a single layer and sear for 2-3 minutes until browned and caramelized, then remove from the pan and set aside.

• 5

  In the same pan, add the broccoli florets and a splash of water, covering with a lid for 2 minutes to steam until bright green and tender-crisp.

• 6

  Remove the lid, add the minced garlic and grated ginger, and sauté for 1 minute until the aromatics are fragrant.

• 7

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

• 8

  Toss all ingredients together for 1-2 minutes until the sauce coats the beef and broccoli evenly.

• 9

  Garnish the dish with sesame seeds and serve immediately while hot.