NUTRITION

SERVINGS

INGREDIENTS

8 oz Flank steak

1.5 cups Broccoli florets

0.5 cup Red bell pepper

1 tsp Avocado oil

1 tsp Toasted sesame oil

2 tbsp Coconut aminos

1 tsp Fresh ginger

2 cloves Garlic

1 tsp Arrowroot powder

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Toasted sesame seeds

1 cup Cauliflower rice

PREPARATION

• 1

  Slice the flank steak against the grain into very thin strips and season with sea salt and black pepper.

• 2

  In a small bowl, whisk together the coconut aminos, minced ginger, minced garlic, and arrowroot powder to create the stir-fry sauce.

• 3

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

• 4

  Add the beef strips in a single layer and sear for 2 minutes until browned, then remove the beef 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 and pour the sauce over the mixture, tossing constantly for 1 minute until the sauce thickens and coats everything.

• 7

  Stir in the toasted sesame oil at the very end to preserve its delicate aroma.

• 8

  In a separate small pan, quickly sauté the cauliflower rice for 3-5 minutes until tender.

• 9

  Serve the beef and broccoli over the cauliflower rice and garnish with toasted sesame seeds.