Save This One for a Weeknight Meal That Isn’t Boring :) High

• servings: RECIPE (3-4 servings
• total time: 15 minutes

Ingredients

2 tbsp oil

5-6 cups of broccoli florets (about 2 heads of broccoli)

1 lb flank steak, sliced into thin strips

12 oz cooked noodles of choice

1/3 cup low sodium beef or veggie broth

S+P, to taste

For the sauce:

1/2 cup coconut aminos (if subbing with soy sauce, use only 1/3 cup)

1 tbsp sesame oil

1 tbsp arrowroot starch

2 tbsp honey

3-4 cloves of garlic, minced

2 tsp fresh minced ginger

1/2 tsp black pepper

Sea salt, to taste (skip if using soy sauce)

For serving: sesame seeds, green onion, chili oil

Directions

If using kelp noodles, add them to a bowl with the juice of 1 lemon and sprinkle with baking soda. Massage for 1 minute until soft, then rinse and drain thoroughly.

Whisk all sauce ingredients together then set aside.

Heat a large skillet over medium heat. Add 1 tbsp oil and broccoli. Cover the pan, leaving a little uncovered to allow steam to escape. Cook for 5-8 minutes, until bright and tender but not too soft. Remove from pan.

Add 1 tbsp oil to the same pan on medium heat. Add your steak and cook 2-3 minutes per side, until medium rare. Season with salt and pepper.

Reduce heat. Add broccoli and noodles to the pan, along with the broth and sauce. Stir to combine, then allow to cook for 5 minutes to let the sauce thicken. Top with sesame seeds and green onion; serve and enjoy!