NUTRITION

SERVINGS

INGREDIENTS

5 oz flank steak

2 cup broccoli florets

0.5 tsp avocado oil

0.5 tsp toasted sesame oil

2 tbsp coconut aminos

1 tsp fresh ginger

2 clove garlic

1 tbsp sesame seeds

0.5 cup cauliflower rice

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

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

• 2

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

• 3

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

• 4

  Add the steak strips in a single layer and sear until browned, about 2 minutes per side, then remove the meat from the pan and set aside.

• 5

  Add the broccoli florets to the same pan with a splash of water, covering with a lid for 2 minutes to steam-soften while maintaining a bright green color.

• 6

  Return the beef to the pan, pour in the prepared sauce mixture and the toasted sesame oil, and toss constantly until the sauce coats everything and thickens slightly.

• 7

  Serve the stir-fry immediately over warm cauliflower rice and garnish with a sprinkle of toasted sesame seeds.