NUTRITION

SERVINGS

INGREDIENTS

6 oz Flank steak

2 cup Broccoli florets

0.5 cup Red bell pepper

1 tsp Sesame oil

2 tbsp Coconut aminos

1 tsp Fresh ginger

1 clove Garlic

1 tsp Arrowroot powder

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Sesame seeds

PREPARATION

• 1

  Slice the flank steak against the grain into very thin strips and season evenly with sea salt and black pepper.

• 2

  In a small bowl, whisk together the coconut aminos, minced fresh ginger, minced garlic, and arrowroot powder to create the stir-fry sauce.

• 3

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

• 4

  Add the beef strips to the hot pan in a single layer and sear without moving for 2 minutes to develop a crust, then flip and cook for another minute until browned.

• 5

  Remove the beef from the pan and set aside on a plate.

• 6

  Add the broccoli florets and sliced red bell pepper to the same pan with two tablespoons of water; cover with a lid for 2 minutes to steam the vegetables until they are tender-crisp.

• 7

  Return the beef and any accumulated juices to the pan and pour the prepared sauce over the mixture.

• 8

  Toss everything together for 1 to 2 minutes until the sauce thickens and coats the beef and vegetables in a glossy glaze.

• 9

  Garnish with sesame seeds and serve immediately while hot.