NUTRITION

SERVINGS

INGREDIENTS

6 oz Flank steak

3 oz Udon noodles

1.5 cup Broccoli florets

1 tsp Avocado oil

1 tsp Toasted sesame oil

1 tbsp Tamari

1 tsp Honey

1 tsp Fresh ginger

1 clove Garlic

0.25 tsp Red pepper flakes

1 tbsp Water

PREPARATION

• 1

  Bring a pot of water to a boil and cook the udon noodles according to package directions, then drain and set aside.

• 2

  In a small bowl, whisk together the tamari, honey, minced ginger, minced garlic, red pepper flakes, and water to create the stir-fry sauce.

• 3

  Slice the flank steak against the grain into thin, bite-sized strips.

• 4

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

• 5

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

• 6

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

• 7

  Return the beef to the pan along with the cooked udon noodles and the prepared sauce.

• 8

  Toss everything together for 1-2 minutes until the sauce has thickened and coated every ingredient.

• 9

  Remove from heat and drizzle with toasted sesame oil before serving.