NUTRITION

SERVINGS

INGREDIENTS

6 oz flank steak

2 cup broccoli florets

0.5 cup cooked brown rice

1 tsp sesame oil

1 tbsp coconut aminos

1 tsp fresh ginger

1 clove garlic

1 tsp arrowroot powder

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp sesame seeds

1 tbsp water

PREPARATION

• 1

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

• 2

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

• 3

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

• 4

  Add the beef strips to the hot pan in a single layer and sear for 2 minutes until browned, then remove the beef and set it aside.

• 5

  Add the broccoli florets to the same pan with a splash of water, covering with a lid for 2 to 3 minutes to steam until they are tender-crisp.

• 6

  Return the beef to the pan and pour the prepared glaze over the mixture, tossing constantly for 1 minute until the sauce thickens and coats the ingredients.

• 7

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