NUTRITION

SERVINGS

INGREDIENTS

6 oz Flank steak

0.25 tsp Sea salt

0.25 tsp Black pepper

2 cup Broccoli florets

1 tbsp Coconut aminos

1 tsp Honey

1 tsp Fresh ginger

1 clove Garlic

1 tsp Avocado oil

0.25 cup Cooked brown rice

1 tsp Toasted sesame oil

1 tsp Sesame seeds

PREPARATION

• 1

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

• 2

  In a small bowl, whisk together the coconut aminos, honey, fresh ginger, and minced garlic to create the stir-fry sauce.

• 3

  Heat the avocado oil in a large skillet or wok over medium-high heat until it begins to shimmer.

• 4

  Add the steak strips to the pan in a single layer and sear until browned, about 2-3 minutes, then remove from the pan and set aside.

• 5

  Add the broccoli florets and a tablespoon of water to the same skillet, covering with a lid to steam-tenderize for 2 minutes.

• 6

  Return the beef to the pan, pour in the sauce, and toss for 1 minute until the glaze is thick and glossy.

• 7

  Serve the stir-fry over the warm cooked brown rice and finish with a drizzle of toasted sesame oil and a sprinkle of sesame seeds.