Makes 1 serving
Macros: 255 cal, fat 12g, carbs 11g, protein 28g, fibre 3g
1/3 tsp Avocado Oil
113g Flank Steak
2 tsp Tamari
3/4 tsp Fish Sauce
1/4 tsp Lime Juice
1/8 tsp Monk Fruit Sweetener
1/8 Yellow Onion (chopped)
3/4 cup Broccoli (florets, chopped)
1/4 Red Bell Pepper (sliced)
1/4 Green Bell Pepper (sliced)
2 Tbsp Thai Basil (chopped)
Heat a cast-iron skillet over medium-high heat. Add the oil. Place the steak in the pan and cook for about 18 to 20 minutes, flipping once. The timing will depend on how thick your steak is. Remove, let rest for 10 minutes and then slice against the grain and set aside.
While the beef cooks, in a small bowl, add the tamari, fish sauce, lime juice, and monk fruit sweetener and stir to combine.
In the same skillet, add the onion, broccoli, and peppers. Cook until slightly softened, about four to five minutes.
Add the sauce to the skillet and toss to combine. Add the steak back into the skillet and cook for an additional minute or two to heat through. Remove from the heat and add the Thai basil. Divide onto plates and enjoy!
Leftovers: Refrigerate in an airtight container for up to two days.
Serving Size: One serving is about 1 1/3 cup of stir fry.
More Flavour: Add oyster sauce, garlic and/or ginger to the sauce.
Additional Toppings: Serve with rice or cauliflower rice.
No Monk Fruit Sweetener: Use coconut sugar instead.