Recipe Adapted from Rachael DeVaux
2 tbsp avocado oil
4 tbsp minced garlic
1 tsp grated ginger
1.5 lbs pasture-raised flank steak
1 tsp sea salt
2 handfuls broccolini, trimmed
2 baby bok choy, trimmed and chopped
3 stalks green onion, roughly chopped
2 cups grated carrots
1 tbsp sesame seeds
1/3 cup coconut aminos
2 tbsp tamari (gluten-free soy sauce)
1 tbsp sesame oil
1 tbsp rice vinegar
1 tbsp arrowroot starch
Slice flank steak against the grain into thin, 2-inch pieces.
In a large skillet, heat the oil, garlic, and ginger over medium heat for 1 minute. Add in the steak and bring the burner up to medium-high heat. Cook for 5 minutes, flipping steak halfway. Add veggies, and cover for another 5-7 minutes.
Dissolve the arrowroot starch in a small bowl of 1 tbsp water before adding it to the skillet. Add the sauce ingredients into a dish, whisk, and then pour into a skillet. Reduce heat, stir, and cook for a few more minutes.
Garnish with green onion and sesame seeds. Serve with jasmine rice. YUM!