NUTRITION

SERVINGS

INGREDIENTS

6 oz Flank steak

2 cup Broccoli florets

0.25 cup Cooked brown rice

1 tsp Sesame oil

1.5 tbsp Coconut aminos

1 tsp Fresh ginger

1 clove Garlic

0.5 tsp Sesame seeds

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Water

PREPARATION

• 1

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

• 2

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

• 3

  Heat a large skillet or wok over medium-high heat and add the sesame oil, swirling to coat the surface.

• 4

  Add the beef strips to the hot skillet in a single layer and sear for 2-3 minutes until browned and caramelized, then remove the beef and set aside on a plate.

• 5

  In the same skillet, add the broccoli florets and one tablespoon of water; immediately cover with a lid for 2 minutes to steam until tender-crisp.

• 6

  Remove the lid, return the cooked beef to the pan, and pour the prepared ginger-sesame sauce over the mixture.

• 7

  Toss all ingredients together for 1 minute over heat until the sauce thickens slightly and creates a glossy coating.

• 8

  Transfer the stir-fry to a bowl over the warm brown rice and garnish with sesame seeds before serving.