NUTRITION

SERVINGS

INGREDIENTS

5.5 oz Flank steak

1 tbsp Tamari

1 tsp Toasted sesame oil

1 tbsp Asian pear

1 tsp Fresh ginger

1 clove Garlic

1 tsp Coconut sugar

0.5 cup Yellow onion

1 cup Carrots

2 whole Scallions

1 tsp Sesame seeds

0.25 tsp Black pepper

PREPARATION

• 1

  Slice the flank steak against the grain into very thin strips to ensure maximum tenderness.

• 2

  In a medium bowl, whisk together the tamari, toasted sesame oil, grated Asian pear, grated ginger, minced garlic, coconut sugar, and black pepper.

• 3

  Toss the beef in the marinade and refrigerate for at least 30 minutes to allow the enzymes in the pear to tenderize the meat.

• 4

  Heat a large cast-iron skillet or wok over high heat until it is smoking slightly.

• 5

  Add the beef in a single layer, working in batches if necessary, and sear for 2-3 minutes until deeply browned and caramelized.

• 6

  Remove the beef from the pan and quickly sauté the sliced onions and carrots in the remaining juices until they are crisp-tender.

• 7

  Return the beef to the pan, toss with the sliced scallions, and garnish with sesame seeds before serving.