NUTRITION

SERVINGS

INGREDIENTS

7 oz Grass-fed flank steak

2 cup Broccoli florets

0.5 cup Red bell pepper

2 tbsp Coconut aminos

1 tsp Toasted sesame oil

1 tsp Fresh ginger

2 cloves Garlic

1 tsp Sesame seeds

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Arrowroot powder

1 tbsp Water

PREPARATION

• 1

  In a small bowl, whisk together the coconut aminos, arrowroot powder, grated ginger, and water to create a smooth slurry for the sauce.

• 2

  Season the thinly sliced flank steak evenly with the 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 to the hot pan in a single layer and sear until deeply browned and caramelized, about 2 minutes per side, then remove the beef and set it aside on a plate.

• 5

  Add the broccoli florets and sliced red bell peppers to the same skillet with a splash of water, then cover with a lid for 2 minutes to steam until they are crisp-tender.

• 6

  Remove the lid, add the minced garlic, and sauté for 30 seconds until the aroma is released.

• 7

  Return the cooked beef and any accumulated juices to the skillet, then pour the prepared sauce over the mixture.

• 8

  Toss everything together constantly for 1 minute until the sauce thickens into a glossy glaze that coats the beef and vegetables.

• 9

  Garnish the stir-fry with sesame seeds and serve immediately while hot.