Beef Broccoli Bowl

For Beef:

1. Preheat the oven to 425F.
2. Slice the steak into thin pieces and place them in a bowl. Marinate the steak with 2 tablespoons of avocado oil, 2 tablespoons of coconut aminos, rice vinegar, onion powder, 1 teaspoon of garlic powder, 1 teaspoon of salt, and 1 teaspoon of pepper. Mix well and set aside for 10 minutes.
3. Place broccoli pieces on a baking sheet lined with unbleached parchment paper (optional for easier cleanup).
4. Coat the broccoli with 2 tablespoons of avocado oil, 2 tablespoons of coconut aminos, 1 teaspoon of garlic powder, 1 teaspoon of salt, and 1 teaspoon of pepper. Ensure the broccoli is evenly spaced on the baking sheet.
5. Roast the broccoli in the oven for 20 minutes.
6. Meanwhile, heat 2 tablespoons of avocado oil in a skillet over medium-high heat. Once the oil is hot, cook the marinated steak in the skillet for 1 to 2 minutes on each side. Cook the steak in batches if needed.
7. Serve the cooked beef with roasted broccoli, drizzle with the prepared sauce, and top with chopped scallions and sesame seeds.

For Sauce:

1. In a bowl, combine tahini and peanut butter.
2. Add the grated ginger and minced garlic to the bowl, mixing well.
3. Incorporate coconut aminos, toasted sesame oil, and rice vinegar into the mixture, stirring until all ingredients are thoroughly combined.
4. Gradually add warm water to achieve your desired consistency, mixing until smooth.
5. Taste the sauce and adjust the flavors to your liking, adding more of any ingredient if necessary.
6. Use the sauce immediately or refrigerate it for later use. The flavors tend to meld and improve over time.

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Total Macros:

Calories: 608

Protein: 30g (✔️Exactly 30g)

Carbs: 14.25g

Fat: 49g

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