Directions
Heat a large skillet or wok over high heat.
Add 1 tbsp (15 ml) of the avocado oil.
Once shimmering, add the sliced steak in a single layer and sear for 1-2 minutes per side until well-browned.
Remove steak from the pan and set aside.
Reduce heat to medium and add the remaining 1 tbsp (15 ml) of avocado oil.
Add the minced ginger and broccoli florets, stirring frequently for 2 minutes until the broccoli is bright green and crisp-tender.
Add the chopped bok choy stems to the pan and cook for 1 minute, stirring constantly.
Then, add the bok choy leaves and cook for another minute until just wilted.
Add the zucchini noodles and coconut aminos to the pan.
Toss everything together and cook for 1-2 minutes, just until the zucchini noodles are heated through but still have a bite.
Return the seared steak and any accumulated juices to the pan.
Toss everything to combine for 30 seconds, then remove from heat and serve immediately.
Slice the skirt steak thinly against the grain. This is the most important step for ensuring the meat is tender and not chewy.
Do not overcook the zucchini noodles. They cook in a flash and are best when tender-crisp.
Add them at the very end and toss for just a minute or two.
