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

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Sesame seeds

0.5 tbsp Avocado oil

PREPARATION

• 1

  Prepare the flank steak by slicing it very thinly against the grain into bite-sized strips.

• 2

  In a small bowl, whisk together the coconut aminos, minced garlic, and grated fresh ginger to create the stir-fry sauce.

• 3

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

• 4

  Season the beef strips with sea salt and black pepper, then add them to the hot skillet in a single layer.

• 5

  Sear the beef for 2 minutes without moving to develop a golden crust, then flip and cook for 1 additional minute before removing the beef from the pan and setting aside.

• 6

  Add the broccoli florets to the same skillet with a splash of water; cover with a lid for 2 minutes to steam until vibrant green and tender-crisp.

• 7

  Remove the lid and return the beef to the pan, pouring the prepared sauce over the mixture.

• 8

  Toss everything together for 1 minute until the sauce thickens slightly and coats the beef and broccoli.

• 9

  Turn off the heat and drizzle the toasted sesame oil over the dish, stirring gently to combine.

• 10

  Plate the stir-fry immediately and garnish with sesame seeds for added crunch.