NUTRITION

SERVINGS

INGREDIENTS

5.5 oz Flank steak

2 cup Broccoli florets

1 tbsp Coconut aminos

1 tsp Toasted sesame oil

1 tsp Fresh ginger

1 clove Garlic

1 tsp Sesame seeds

0.25 tsp Sea salt

0.25 tsp Black pepper

0.5 tsp Arrowroot starch

1 tsp Avocado oil

PREPARATION

• 1

  Thinly slice the flank steak against the grain into bite-sized strips and season with sea salt and black pepper.

• 2

  In a small bowl, whisk together the coconut aminos, toasted sesame oil, grated fresh ginger, minced garlic, and arrowroot starch until smooth.

• 3

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

• 4

  Add the beef strips in a single layer and sear for 2-3 minutes until browned and caramelized, then remove from the pan.

• 5

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

• 6

  Return the beef to the pan, pour the sauce over the mixture, and toss for 1 minute until the sauce thickens and coats everything beautifully.

• 7

  Garnish with sesame seeds before serving.