NUTRITION

SERVINGS

INGREDIENTS

7.5 oz Flank steak

2 cups Broccoli florets

3 tbsp Coconut aminos

1 tsp Avocado oil

1 tsp Toasted sesame oil

1 tsp Fresh ginger

2 cloves Garlic cloves

0.25 tsp Red pepper flakes

1 tsp Sesame seeds

PREPARATION

• 1

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

• 2

  In a small bowl, whisk together the coconut aminos, minced fresh ginger, and red pepper flakes.

• 3

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

• 4

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

• 5

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

• 6

  Stir in the minced garlic and cook for 30 seconds until fragrant.

• 7

  Return the beef to the pan and pour in the coconut aminos mixture and the toasted sesame oil.

• 8

  Toss everything together for 1-2 minutes until the sauce coats the ingredients and the beef is cooked through.

• 9

  Garnish with sesame seeds and serve immediately.