NUTRITION

SERVINGS

INGREDIENTS

8 oz grass-fed flank steak

2 cup broccoli florets

0.5 cup red bell pepper

1 tsp toasted sesame oil

2 tbsp coconut aminos

1 tsp fresh ginger

2 clove 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

  Heat a large skillet or wok over medium-high heat and add the toasted sesame oil.

• 3

  Add the beef to the hot skillet in a single layer and sear until browned, approximately 2-3 minutes, then remove the beef and set it aside on a plate.

• 4

  In the same skillet, add the broccoli florets and sliced red bell pepper with a tablespoon of water; cover with a lid for 2 minutes to steam until tender-crisp.

• 5

  Remove the lid and stir in the grated fresh ginger and minced garlic, sautéing for about 30 seconds until the aromatics are fragrant.

• 6

  Return the cooked beef and any accumulated juices to the skillet, then pour in the coconut aminos.

• 7

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

• 8

  Garnish with sesame seeds and serve immediately while hot.