A quick, flavorful, and satisfying meal that comes together in under 30 minutes. Searing the steak first keeps it tender, while the vegetables remain crisp and delicious.
Preparation Time: 15 minutes Cooking Time: 10 minutes Servings: 2-3
Ingredients:
• 8 oz. skirt steak, thinly sliced against the grain
• 2 tbsp. avocado oil, divided
• 1-inch piece of fresh ginger, minced or grated
• ¼ cup broccoli florets, cut into small, bite-sized pieces
• 1 bunch baby bok choy, ends trimmed and leaves separated
• ½ cup zucchini, sliced into half-moons
• 2 tsp. coconut aminos (or tamari for a gluten-free soy sauce alternative)
• Salt and black pepper to taste
• Optional: Sesame seeds or sliced green onions for garnish
Directions:
1. Sear the Steak: Pat the sliced steak dry with a paper towel and season with salt and pepper. Heat a large skillet or wok over high heat. Add 1 tbsp. of avocado oil. Once the oil is shimmering, carefully add the steak in a single layer. Sear for 1-2 minutes per side until nicely browned but still slightly pink inside. Remove the steak from the pan and set it aside on a plate.
2. Sauté the Vegetables: Reduce the heat to medium-high. Add the remaining 1 tbsp. of avocado oil to the same pan. Add the minced ginger and cook for 30 seconds until fragrant.
3. Cook in Stages: Add the broccoli florets to the pan and stir-fry for 2-3 minutes. Next, add the baby bok choy and zucchini, and continue to cook for another 2-3 minutes until the vegetables are tender-crisp.
4. Combine and Finish: Return the seared steak and any accumulated juices back to the pan with the vegetables. Pour the coconut aminos over everything and toss to combine. Cook for one final minute to heat the steak through.
5. Serve: Serve immediately, garnished with sesame seeds or green onions if desired.
Nutrition Note:
The original recipe listed the nutrition as 104 calories, 6g fat, and 31g protein per serving. Based on the ingredients listed (especially 8 oz. of steak and 2 tbsp. of oil), these numbers appear to be significantly underestimated.
A more realistic estimate for the entire recipe would be approximately:
• Calories: 750 kcal
• Fat: 55 g
• Protein: 50 g
• Net Carbs: 8 g
When divided into 3 servings, a more accurate estimate per serving would be closer to:
• Calories: 250 kcal
• Fat: 18 g
• Protein: 17 g
