Preparation time: fifteen mins
Cooking time: fourteen mins
two tbsps coconut oil, split
two medium garlic pieces, crushed
one lb. beef sirloin steak, sliced into fine strips
Salt, as required
quarter teacup chicken broth
two tsps fresh ginger, grated
one tbsp ground flax seeds
half tsp red pepper flakes, crushed
quarter tsp freshly ground black pepper
one big carrot, skinned and cut finely
two teacups broccoli florets
one medium scallion, cut finely
Put one tbsp of oil into a griddle and warm it over medium-high temp. Put garlic and sauté almost one min.
Include the ground beef along with the salt, and continue to cook for almost four-five mins, or until the steak has browned.
Place the meat inside a container by using a slotted spoon to do the transfer. Take out any liquid that may have accumulated in the pan.
In a dish, combine the broth, the ginger, the flax seeds, the crushed red pepper, and the ground black pepper, then stir well.
Put the residual oil in the griddle and warm it over medium-low temp. Put the carrot, broccoli, and ginger mixture into the pan, and then heat for almost three to four mins, or until the vegetables are cooked to the appropriate degree.
Combine the beef and scallion, and then proceed to cook for approximately three to four mins.
Per serving: Calories: 412kcal; Protein: 35g; Carbs: 28g; Fat: 13g