NUTRITION

SERVINGS

INGREDIENTS

3 oz Chicken breast

3 oz Flank steak

1 tsp Avocado oil

1 cup Broccoli florets

0.5 cup Red bell pepper

0.5 cup Sugar snap peas

2 tbsp Coconut aminos

1 tsp Toasted sesame oil

1 tsp Fresh ginger

1 clove Garlic

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

  Slice the chicken breast and flank steak into thin, uniform strips across the grain.

• 2

  Mince the garlic clove and finely grate the fresh ginger.

• 3

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

• 4

  Add the beef and chicken strips to the pan, seasoning them with sea salt and black pepper.

• 5

  Sear the proteins for 3-5 minutes until browned and cooked through, then remove from the pan and set aside on a plate.

• 6

  In the same pan, add the broccoli florets, sliced red bell pepper, and sugar snap peas.

• 7

  Stir-fry the vegetables for 3-4 minutes until they are tender-crisp and vibrant in color.

• 8

  Return the cooked meat to the pan and stir in the coconut aminos, toasted sesame oil, minced garlic, and grated ginger.

• 9

  Toss everything together for 1 minute until the sauce is well-combined and the aromatics are fragrant.