NUTRITION

SERVINGS

INGREDIENTS

8 oz Flank steak

2 cup Broccoli florets

0.5 tbsp Avocado oil

1 tbsp Coconut aminos

1 tsp Toasted sesame oil

1 tsp Fresh ginger

1 clove Garlic

1 tsp Arrowroot powder

0.25 tsp Sea salt

0.25 tsp Black pepper

0.5 tsp Sesame seeds

PREPARATION

• 1

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

• 2

  In a small bowl, whisk together the coconut aminos, toasted sesame oil, grated fresh ginger, minced garlic, and arrowroot powder until smooth.

• 3

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

• 4

  Add the beef strips in a single layer and sear without moving for 2 minutes to develop a crust, then flip and cook for 1 more minute before removing from the pan.

• 5

  Add the broccoli florets to the same pan with two tablespoons of water, then cover with a lid for 2 minutes to steam until tender-crisp.

• 6

  Return the beef to the skillet and pour the prepared sauce over the mixture.

• 7

  Toss everything constantly for 1 minute until the glaze thickens and coats the beef and broccoli evenly.

• 8

  Transfer to a plate and garnish with sesame seeds before serving.