NUTRITION

SERVINGS

INGREDIENTS

5 oz Flank steak

1.5 cups Broccoli florets

0.25 tsp Avocado oil

1 tbsp Coconut aminos

0.25 tsp Toasted sesame oil

1 tsp Rice vinegar

1 tsp Fresh ginger

1 clove Garlic

0.5 tsp Sesame seeds

1 cup Cauliflower rice

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, toasted sesame oil, rice vinegar, grated fresh ginger, and minced garlic 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 to the pan in a single layer and sear for 2 minutes until browned, then remove the beef and set aside.

• 5

  Add the broccoli florets to the same pan with a splash of water, cover with a lid for 2 minutes to steam-fry until bright green and tender-crisp.

• 6

  Return the beef to the pan, pour the sauce over the mixture, and toss constantly for 1 minute until the sauce thickens and coats everything beautifully.

• 7

  Warm the cauliflower rice in a separate pan or microwave until heated through.

• 8

  Serve the beef and broccoli over the cauliflower rice and garnish with sesame seeds.