I like easy recipes, and today’s post is one of them. This recipe can be thrown together in a matter of minutes. Not only that, it can be prepped early on and cooked at a later time. While not part of today’s recipe, the salad I also whipped up is also super easy. Simply slice up whatever vegetables you have on hand and toss with a little rice or apple cider vinegar plus a pinch of sea salt. For the meat, we had a bunch of steak in the bottom of our freezer waiting to be used. However, ground beef would work just as well (and make the recipe even quicker!). I don’t have much more to say than that other than if you’re a parent who works, is in school (or does anything else for that matter) this recipe is for you. Enjoy!
- 2 lb flank steak
- 1 cup coconut aminos
- 4 garlic cloves
- 1/4 cup sesame oil
- 1/4 cup granulated monk fruit (or) coconut sugar
- 1 tbsp sesame seeds
- Scallion, sliced
- Mince garlic and place in a large mixing bowl, along with the aminos, sesame oil, sesame seeds, and sweetener of choice.
- Slice flank across the grain into desired sized pieces and place in the bowl, allowing the meat to marinade anywhere from 2 hours to overnight.
- Heat a medium sized pan over medium heat until hot.
- Once hot, add beef and cook until tender and the sauce begins to thicken.
- Slice scallion for garnish and serve.
Notes – If you follow the AIP, omit the sesame seeds and use tigernut oil in place of the sesame oil.
Ephesians 4:2 “Be completely humble and gentle; be patient, bearing with one another in love.”