NUTRITION

SERVINGS

INGREDIENTS

4.5 oz Flank steak

2 cups Broccoli florets

0.5 cup Carrots

0.25 tsp Toasted sesame oil

2 tbsp Coconut aminos

1 tsp Fresh ginger

2 cloves Garlic

0.5 tsp Sesame seeds

0.25 tsp Sea salt

0.25 tsp Black pepper

1 cup Cauliflower rice

PREPARATION

• 1

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

• 2

  Slice the flank steak into thin, bite-sized strips against the grain and season 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 strips to the skillet in a single layer and sear until browned on all sides, approximately 2 to 3 minutes, then remove the beef and set it aside.

• 5

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

• 6

  Return the beef to the skillet and pour the prepared sauce over the meat and vegetables.

• 7

  Toss everything together for 1 to 2 minutes until the sauce thickens slightly and coats the ingredients evenly.

• 8

  In a separate small pan, sauté the cauliflower rice over medium heat for 3 to 5 minutes until softened and hot.

• 9

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