NUTRITION

SERVINGS

INGREDIENTS

4.5 oz Flank steak

2 cup Broccoli florets

0.25 tbsp Avocado oil

0.5 tsp Toasted sesame oil

1 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

PREPARATION

• 1

  Thinly slice the flank steak against the grain into bite-sized strips and season evenly with sea salt and black pepper.

• 2

  Mince the fresh garlic clove and finely grate the ginger; set both aside for the sauce base.

• 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 for 2 minutes per side until deeply browned and caramelized, then transfer the beef to a plate.

• 5

  In the same skillet, add the broccoli florets and 2 tablespoons of water, then cover with a lid for 2 minutes to steam until tender-crisp and bright green.

• 6

  Remove the lid, push the broccoli to the side, and add the garlic and ginger to the center, sautéing for 30 seconds until fragrant.

• 7

  Return the beef to the skillet and pour in the coconut aminos and toasted sesame oil, tossing everything together for 1 minute to glaze.

• 8

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