NUTRITION

SERVINGS

INGREDIENTS

6 oz flank steak

1.5 cup broccoli florets

0.5 cup cooked brown rice

1 tbsp coconut aminos

1 tsp toasted sesame oil

1 tsp avocado oil

1 tsp arrowroot powder

1 tsp fresh ginger

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp sesame seeds

PREPARATION

• 1

  Thinly slice the flank steak against the grain into bite-sized strips and season with sea salt and black pepper.

• 2

  In a small bowl, whisk together the coconut aminos, minced garlic, grated 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 to the hot pan in a single layer and sear for 2 minutes until browned, then remove the beef and set aside.

• 5

  Add the broccoli florets to the same pan with a splash of water, cover with a lid, and steam for 2-3 minutes until bright green and tender-crisp.

• 6

  Return the beef to the pan and pour the sauce over the mixture, tossing constantly for 1 minute until the sauce thickens and coats everything evenly.

• 7

  Remove from heat and stir in the toasted sesame oil.

• 8

  Serve the beef and broccoli over the warm cooked brown rice and garnish with sesame seeds.