NUTRITION

SERVINGS

INGREDIENTS

6 oz Flank steak

2 cup Broccoli florets

0.5 cup Cooked brown rice

1 tsp Toasted sesame oil

1 tbsp Coconut aminos

1 tsp Fresh ginger

1 clove Garlic

0.5 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 evenly with sea salt and black pepper.

• 2

  Heat the toasted sesame oil in a large skillet or wok over medium-high heat until it begins to shimmer.

• 3

  Add the beef strips to the skillet in a single layer and sear for 2 minutes until browned on the outside, then remove the beef from the pan and set aside.

• 4

  In the same skillet, add the broccoli florets and 1 tablespoon of water, then cover with a lid for 2 minutes to steam until they are bright green and tender-crisp.

• 5

  Remove the lid and stir in the minced garlic and fresh ginger, sautéing for 30 seconds until highly fragrant.

• 6

  Return the beef and any accumulated juices to the pan and pour in the coconut aminos, tossing everything together for 1 minute to thicken the glaze.

• 7

  Transfer the stir-fry to a bowl over the warm cooked brown rice and garnish with sesame seeds before serving.