One-Pan Beef and Broccolini

Tender beef, vibrant vegetables, and a savory sauce come together in this easy one-pan meal. A simple, satisfying option for nights when you want something nourishing without the extra effort.

Ingredients:

• 1 lb grass-fed flank steak or flap steak, thinly sliced against the grain

• 1 bunch broccolini, trimmed

• 1–2 red bell peppers, sliced

• 2–3 tbsp avocado oil or extra-virgin olive oil

sauce:

• ¼ cup coconut aminos

• ¼ cup hot water

• 1 tbsp sesame oil

• 2 garlic cloves, minced

• 1 tbsp arrowroot starch

• ¼–½ tsp sea salt

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Directions:

1. Slice the steak very thinly against the grain, cutting at an angle. Cut into 2-inch strips and set aside.

2. In a medium bowl, whisk together the coconut aminos, hot water, sesame oil, minced garlic, arrowroot starch, and sea salt. Set aside.

3. Trim the broccolini and slice the red bell peppers.

4. Heat 2 tbsp oil in a large skillet over medium-high heat. Add the broccolini and bell peppers. Cook for 4–5 minutes, stirring frequently, until tender-crisp. Remove from the skillet and set aside.

5. Add the remaining 1 tbsp oil to the same skillet. Add the beef and cook over medium-high heat, stirring once it begins to brown.

6. When the beef is almost fully cooked and just barely pink, pour in the sauce. Cook for 2 minutes, stirring to coat.

7. Return the vegetables to the skillet and cook for 5–7 minutes more, until everything is heated through and the sauce thickens slightly.

8. Top with sesame seeds and serve over rice, if desired.

Recipe adapted from Rachael’s Good Eats

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