NUTRITION

SERVINGS

INGREDIENTS

7 oz Flank steak

2 cups Broccoli florets

1 tbsp Avocado oil

2 tbsp Coconut aminos

1 tsp Toasted sesame oil

1 tsp Fresh ginger

2 cloves Garlic

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Arrowroot powder

PREPARATION

• 1

  Slice the flank steak against the grain into thin, bite-sized strips.

• 2

  In a small glass jar, whisk together the coconut aminos, toasted sesame oil, minced ginger, minced garlic, and arrowroot powder.

• 3

  Heat the avocado oil in a large cast-iron skillet or wok over medium-high heat until shimmering.

• 4

  Add the beef to the hot skillet in a single layer, seasoning with sea salt and black pepper; sear until deeply browned, then remove from the pan.

• 5

  Toss the broccoli florets into the same skillet with a tablespoon of water, covering briefly to steam until bright green and tender-crisp.

• 6

  Return the beef to the skillet, pour the prepared sauce over the top, and stir-fry for 1 minute until the sauce becomes thick and glossy.