NUTRITION

SERVINGS

INGREDIENTS

6 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 Arrowroot starch

0.5 tsp Sesame seeds

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Water

PREPARATION

• 1

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

• 2

  In a small bowl, whisk together the coconut aminos, water, and arrowroot starch to create the stir-fry glaze.

• 3

  Heat a large skillet or wok over medium-high heat and add the toasted sesame oil.

• 4

  Add the beef strips to the hot skillet and sear for 2-3 minutes until browned, then remove and set aside.

• 5

  In the same skillet, add the broccoli florets with a splash of water, covering for 2 minutes to steam-tenderize.

• 6

  Stir in the minced garlic and grated ginger, sautéing for 30 seconds until fragrant.

• 7

  Return the beef to the skillet and pour the sauce over the mixture, tossing constantly until the glaze thickens and becomes glossy.

• 8

  Serve immediately topped with a sprinkle of sesame seeds for a nutty finish.