NUTRITION

SERVINGS

INGREDIENTS

6 oz flank steak

1.5 cup broccoli florets

1 tsp toasted sesame oil

2 tbsp coconut aminos

1 tsp fresh ginger

1 clove garlic

0.25 tsp red pepper flakes

1 tsp sesame seeds

0.5 cup cauliflower rice

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

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

• 2

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

• 3

  Add the beef strips to the pan in a single layer and sear until browned, about 2 minutes per side, then remove and set aside.

• 4

  In the same skillet, add the broccoli florets and 1 tablespoon of water, covering with a lid for 2 minutes to steam-soften.

• 5

  Remove the lid and stir in the minced garlic, grated ginger, and red pepper flakes, sautéing for 1 minute until fragrant.

• 6

  Return the beef to the skillet and pour in the coconut aminos, tossing all ingredients together to coat thoroughly.

• 7

  Serve the stir-fry over a bed of warm cauliflower rice and garnish with the sesame seeds.