NUTRITION

SERVINGS

INGREDIENTS

7.5 oz flank steak

2 cup broccoli florets

1 tsp avocado oil

2 tbsp coconut aminos

0.5 tsp toasted sesame oil

0.5 tsp raw honey

0.5 tsp arrowroot powder

1 clove garlic

1 tsp ginger

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tsp sesame seeds

1 tbsp water

PREPARATION

• 1

  Thinly slice the flank steak against the grain into bite-sized strips.

• 2

  In a small bowl, whisk together the coconut aminos, toasted sesame oil, raw honey, arrowroot powder, and water to create the stir-fry glaze.

• 3

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

• 4

  Add the steak strips to the pan in a single layer, seasoning with sea salt and black pepper; sear for 2 minutes until browned, then remove and set aside.

• 5

  In the same pan, add the broccoli florets with a splash of water, covering for 2 minutes to steam-sauté until tender-crisp.

• 6

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

• 7

  Return the beef to the pan and pour the sauce over the mixture, tossing constantly for 1 minute until the glaze is thick and glossy.

• 8

  Garnish with sesame seeds and serve immediately.