NUTRITION

SERVINGS

INGREDIENTS

6 oz Flank steak

2 cups Broccoli florets

0.25 cup Cooked brown rice

1 tsp Toasted sesame oil

1 tbsp Coconut aminos

1 tsp Fresh ginger

1 clove Garlic

0.25 tsp Red pepper flakes

1 tsp Sesame seeds

1 tsp Arrowroot powder

1 tbsp Water

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

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

• 2

  Season the flank steak evenly with sea salt and black pepper.

• 3

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

• 4

  Add the beef to the skillet in a single layer and sear for 2 to 3 minutes until browned and caramelized; remove the beef from the pan and set aside.

• 5

  Add the broccoli florets to the same skillet with a small splash of water, covering with a lid for 2 minutes to steam until they are bright green and tender-crisp.

• 6

  Return the beef to the skillet and pour the prepared sauce over the mixture, tossing constantly for 1 minute until the sauce thickens and glossily coats the ingredients.

• 7

  Serve the stir-fry over the warm brown rice and garnish with sesame seeds for added crunch.