NUTRITION

SERVINGS

INGREDIENTS

6 oz Flank steak

2 cup Broccoli florets

1 tbsp Coconut aminos

1 tsp Toasted sesame oil

1 tsp Avocado oil

1 tsp Fresh ginger

1 clove Garlic

0.5 tsp Sesame seeds

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

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

• 2

  Mince the garlic and grate the fresh ginger.

• 3

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

• 4

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

• 5

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

• 6

  Remove the lid and add the garlic and ginger, sautéing for 30 seconds until fragrant.

• 7

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

• 8

  Toss everything together for 1 minute until the sauce coats the ingredients evenly.

• 9

  Plate the stir-fry and garnish with toasted sesame seeds before serving.