NUTRITION

SERVINGS

INGREDIENTS

5 oz flank steak

2 cups broccoli florets

0.5 cup brown rice

0.5 tsp toasted sesame oil

1 tbsp coconut aminos

1 tsp fresh ginger

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp arrowroot powder

1 tbsp water

PREPARATION

• 1

  Prepare the brown rice according to the package instructions until fluffy.

• 2

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

• 3

  In a small jar, whisk together the coconut aminos, minced ginger, minced garlic, arrowroot powder, and water until smooth.

• 4

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

• 5

  Add the steak to the skillet in a single layer and sear until deeply browned, about 2-3 minutes, then transfer to a plate.

• 6

  Toss the broccoli florets into the same skillet with a tablespoon of water, then cover with a lid to steam for 3 minutes until vibrant green.

• 7

  Return the beef to the skillet and pour the prepared sauce over the mixture, tossing constantly until the glaze thickens and coats everything.

• 8

  Serve the beef and broccoli immediately over the warm brown rice.