NUTRITION

SERVINGS

INGREDIENTS

6 oz beef bottom round steak

1 tbsp avocado oil

1 cup broccoli florets

0.5 cup red bell pepper

1 clove garlic

1 tsp fresh ginger

2 tbsp coconut aminos

1 tsp honey

0.25 whole avocado

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Slice the beef bottom round steak against the grain into very thin, bite-sized strips.

• 2

  In a small bowl, whisk together the coconut aminos and honey until well combined.

• 3

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

• 4

  Add the beef strips to the pan in a single layer and season with sea salt and black pepper.

• 5

  Sear the beef for 1-2 minutes until browned, then remove from the pan and set aside to prevent overcooking.

• 6

  In the same pan, add the broccoli florets and sliced red bell pepper, sautéing for 3-4 minutes until tender-crisp.

• 7

  Stir in the minced garlic and grated ginger, cooking for 30 seconds until fragrant.

• 8

  Return the beef to the pan and pour the coconut aminos mixture over the top.

• 9

  Toss everything together for 1 minute until the sauce thickens slightly and coats the ingredients.

• 10

  Transfer to a bowl and top with sliced avocado for a creamy finish.