NUTRITION

SERVINGS

INGREDIENTS

6 oz Flank steak

2 cup Broccoli florets

0.5 cup Cooked brown rice

1 tbsp Coconut aminos

1 tsp Toasted sesame oil

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

PREPARATION

• 1

  Slice the flank steak against the grain into 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 toasted sesame oil in a large skillet or wok over medium-high heat until shimmering.

• 4

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

• 5

  Add the broccoli florets to the same skillet with a splash of water, covering for 2 minutes to steam until tender-crisp.

• 6

  Return the beef to the skillet and pour the sauce over the mixture, tossing constantly for 1 minute until the glaze thickens.

• 7

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