NUTRITION

SERVINGS

INGREDIENTS

6 oz flank steak

2 cup broccoli florets

0.5 tsp toasted sesame oil

2 tbsp coconut aminos

1 tsp fresh ginger

1 clove garlic

1 tsp arrowroot powder

0.13 cup cooked brown rice

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tsp sesame seeds

PREPARATION

• 1

  In a small bowl, whisk together the coconut aminos, minced fresh ginger, minced garlic, and arrowroot powder until the starch is fully dissolved.

• 2

  Thinly slice the flank steak against the grain into bite-sized strips and season evenly with 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 strips to the hot skillet in a single layer and sear for approximately 2 minutes until browned and caramelized, then remove the beef and set aside on a plate.

• 5

  Add the broccoli florets to the same skillet with a tablespoon of water, cover with a lid, and steam-fry for 2-3 minutes until they are tender-crisp and bright green.

• 6

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

• 7

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

• 8

  Serve the stir-fry immediately over the warm brown rice and garnish with a sprinkle of sesame seeds.