NUTRITION

SERVINGS

INGREDIENTS

4 oz Flank steak

2 cup Broccoli florets

0.5 cup Red bell pepper

0.25 tbsp Avocado oil

0.5 tsp Toasted sesame oil

2 tbsp Coconut aminos

1 tsp Fresh ginger

2 clove Garlic

1 tsp Arrowroot powder

1 tsp Sesame seeds

0.25 tsp Sea salt

0.25 tsp Black pepper

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 in a single layer and sear for 2 minutes per side until browned, then transfer the beef to a plate and set aside.

• 5

  Add the broccoli florets and sliced red bell pepper to the same skillet with a tablespoon of water; cover and steam for 3 minutes until tender-crisp.

• 6

  Return the beef to the skillet and pour the sauce mixture over the ingredients.

• 7

  Toss everything together for 1-2 minutes until the sauce thickens and coats the beef and vegetables evenly.

• 8

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