NUTRITION

SERVINGS

INGREDIENTS

7 oz Flank steak

2 cups Broccoli florets

0.5 tbsp Avocado oil

2 tbsp Coconut aminos

1 tsp Toasted sesame oil

1 tsp Fresh ginger

2 cloves Garlic

1 cup Cauliflower rice

1 tsp Sesame seeds

0.5 tsp Red pepper flakes

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

  Thinly slice the flank steak against the grain into bite-sized strips for maximum tenderness.

• 2

  In a small bowl, whisk together the coconut aminos, toasted sesame oil, minced ginger, and minced garlic to create the glaze.

• 3

  Heat the avocado oil in a large skillet or wok over high heat until it is shimmering.

• 4

  Add the beef strips in a single layer, seasoning with sea salt and black pepper, and sear for 2 minutes until browned and caramelized.

• 5

  Remove the beef from the pan and add the broccoli florets with a tablespoon of water, covering the pan for 2 minutes to steam-soften the florets while keeping them bright green.

• 6

  Return the beef to the pan, pour in the prepared glaze and red pepper flakes, and toss for 1 minute until the sauce thickens and coats every piece.

• 7

  In a separate pan or the microwave, lightly steam the cauliflower rice until tender but not mushy.

• 8

  Serve the beef and broccoli over the cauliflower rice and garnish with toasted sesame seeds for a final crunch.