NUTRITION

SERVINGS

INGREDIENTS

6.5 oz Flank steak

2 cup Broccoli florets

2 tsp Avocado oil

1 tsp Toasted sesame oil

1 tbsp Coconut aminos

1 tsp Raw honey

1 tsp Fresh ginger

2 clove Garlic

0.5 tsp Sea salt

0.25 tsp Black pepper

1 tsp Sesame seeds

PREPARATION

• 1

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

• 2

  In a small bowl, whisk together the coconut aminos, raw honey, and toasted sesame oil to create the glaze.

• 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 until browned, then remove from the pan and set aside.

• 5

  Add the broccoli florets and a splash of water to the pan, covering for 2 minutes to steam until bright green and tender-crisp.

• 6

  Stir in the minced garlic and ginger, sautéing for 30 seconds until fragrant.

• 7

  Return the beef to the pan, pour in the sauce, and toss everything together for 1 minute until the glaze thickens slightly.

• 8

  Garnish with sesame seeds before serving hot.