NUTRITION

SERVINGS

INGREDIENTS

6 oz Flank steak

2 cup Broccoli florets

0.5 cup Red bell pepper

0.5 tsp Avocado oil

1 tsp Toasted sesame oil

2 tbsp Coconut aminos

1 tsp Fresh ginger

2 clove Garlic

1 tsp Arrowroot powder

1 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 with sea salt and black pepper.

• 2

  In a small bowl, whisk together the coconut aminos, toasted sesame oil, grated ginger, and arrowroot powder to create the stir-fry glaze.

• 3

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

• 4

  Add the beef strips in a single layer and sear for 2-3 minutes until browned and caramelized, then remove from the pan and set aside.

• 5

  Add the broccoli florets and sliced red bell pepper to the same pan with a splash of water, covering for 2 minutes to steam-tenderize.

• 6

  Return the beef to the pan, add the minced garlic, and pour the sauce over the mixture.

• 7

  Toss constantly for 1-2 minutes until the sauce thickens and glazes the ingredients beautifully.

• 8

  Garnish with sesame seeds before serving.