NUTRITION

SERVINGS

INGREDIENTS

7 oz flank steak

2 cup broccoli florets

1 tsp avocado oil

1 tsp toasted sesame oil

2 tbsp coconut aminos

1 tsp fresh ginger

2 clove garlic

1 tsp arrowroot powder

1 tsp sesame seeds

0.25 tsp red pepper flakes

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

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

• 2

  In a small bowl, whisk together the coconut aminos, minced ginger, minced garlic, red pepper flakes, 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 for 1-2 minutes per side until browned and caramelized, then remove the beef 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 prepared sauce over the mixture.

• 7

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

• 8

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