NUTRITION

SERVINGS

INGREDIENTS

6.5 oz Flank steak

2 cup Broccoli florets

1 tsp Avocado oil

1 tsp Toasted sesame oil

2 tbsp Coconut aminos

1 tsp Rice vinegar

1 tsp Fresh ginger

2 cloves Garlic

1 tsp Arrowroot powder

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 strips and season evenly with sea salt and black pepper.

• 2

  In a small mixing bowl, whisk together the coconut aminos, rice vinegar, grated fresh ginger, and arrowroot powder 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 until browned, about 2 minutes per side, then transfer the beef to a plate and set aside.

• 5

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

• 6

  Remove the lid, add the minced garlic, and sauté for 30 seconds until fragrant.

• 7

  Return the beef and any accumulated juices to the pan, then pour the prepared sauce over the mixture.

• 8

  Toss everything together for 1 minute until the sauce thickens and coats the beef and broccoli.

• 9

  Remove from heat, drizzle with toasted sesame oil, and garnish with sesame seeds before serving.