Name: Beef Stir-Fry with Zucchini and Quinoa
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 1 serving
Ingredients: 7 oz Flank steak; 0.5 cup Cooked quinoa; 1 cup Zucchini; 0.5 cup Red bell pepper; 1 tsp Avocado oil; 1 tsp Toasted sesame oil; 1 tbsp Coconut aminos; 1 clove Garlic; 0.5 tsp Fresh ginger; 0.25 tsp Sea salt; 0.25 tsp Black pepper

Nutrition

Per serving

512 calories

Protein: 46g; 36% of calories
Carbs: 29g; 23% of calories
Fat: 23g; 41% of calories

Instructions

Prep 10 min · Cook 10 min

Slice the flank steak into thin strips against the grain for maximum tenderness.
Chop the zucchini into half-moons and the red bell pepper into thin strips.
Heat the avocado oil in a large skillet or wok over medium-high heat until shimmering.
Add the beef strips to the pan, season with sea salt and black pepper, and sear for 2-3 minutes until browned; remove and set aside.
Lower the heat to medium, add the toasted sesame oil, then sauté the zucchini and bell pepper for 4 minutes until tender-crisp.
Stir in the minced garlic and grated ginger, cooking for 30 seconds until fragrant.
Return the beef to the skillet, pour in the coconut aminos, and toss for 1 minute to glaze the ingredients.
Serve the hot stir-fry over the pre-cooked fluffy quinoa.

Nutrition

Ingredients

Instructions

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