Ingredients
Scale
- 2 tbsp avocado or olive oil
- 1 lb flank steak, sliced into thin strips
- Salt and pepper, to taste
- 5–6 cups of broccoli florets (about 2 heads of broccoli)
- 3–4 cloves of garlic, minced
- 2 tsp fresh minced ginger
- 12 oz cooked noodles of choice (gluten free, if needed)
- 1/3 cup low sodium beef or veggie broth
- 1/2 cup coconut aminos
- 1 tbsp sesame oil
- 1 tbsp arrowroot starch
- 2 tbsp honey
- 1/2 tsp black pepper
- Sea salt, to taste (skip if using soy sauce)
- Sesame seeds for garnish
- Green onion for garnish
- Chili oil for garnish
Instructions
- In a bowl, whisk together the sauce ingredients: broth, coconut aminos, sesame oil, arrowroot starch, honey, black pepper, and salt.
- Heat oil in a skillet over medium heat. Cook broccoli for 5-8 minutes until bright and tender; remove from pan.
- Add more oil to the skillet; cook flank steak for 2-3 minutes per side until medium rare. Season with salt and pepper.
- Reduce heat; add cooked noodles and broccoli back into the skillet along with the sauce mixture. Stir well and cook for an additional 5 minutes until the sauce thickens.
- Serve topped with sesame seeds and green onions.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Stir-frying
- Cuisine: Asian-inspired
Nutrition
- Serving Size: 1 bowl (300g)
- Calories: 480
- Sugar: 6g
- Sodium: 520mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 4g
- Protein: 28g
- Cholesterol: 70mg