NUTRITION

SERVINGS

INGREDIENTS

7 oz flank steak

2 cup broccoli florets

1 tbsp coconut aminos

1 tsp toasted sesame oil

1 tsp fresh ginger

1 clove garlic

0.5 tsp arrowroot powder

0.25 cup cooked brown rice

1 tsp sesame seeds

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Slice the flank steak against the grain into thin, bite-sized strips.

• 2

  In a small bowl, whisk together the coconut aminos, minced ginger, minced garlic, and arrowroot powder to create a slurry.

• 3

  Steam the broccoli florets for 3 minutes until they are bright green and slightly tender, then set aside.

• 4

  Heat the toasted sesame oil in a large skillet or wok over medium-high heat.

• 5

  Season the beef with sea salt and black pepper, then add it to the hot skillet in a single layer.

• 6

  Sear the beef for 2 minutes per side until browned and caramelized, then toss in the steamed broccoli.

• 7

  Pour the sauce mixture over the beef and broccoli, stirring constantly for 1 minute until the glaze thickens and coats everything.

• 8

  Serve the stir-fry over the cooked brown rice and garnish with sesame seeds.