NUTRITION

SERVINGS

INGREDIENTS

7 oz Flank steak

1.5 cup Broccoli florets

0.5 tbsp Avocado oil

1 tsp Sesame oil

1 tbsp Coconut aminos

1 tsp Fresh ginger

2 clove Garlic

1 tsp Arrowroot starch

0.25 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, minced ginger, minced garlic, and arrowroot starch 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 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 vibrant green and tender-crisp.

• 6

  Return the beef to the pan, pour in the sauce mixture, and toss constantly for 1 minute until the sauce thickens and becomes glossy.

• 7

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