To make this recipe even easier, have the butcher slice the flank steak when you buy it. I think this goes very well with a cup of Old-Fashioned Vegetable Soup.
Makes 4 servings
Place the flank steak in the freezer for about 20 minutes prior to slicing it to make it easier to cut.
In a saucepan over medium heat, heat 2 tablespoons of the olive oil. Add the garlic and ginger and cook, stirring, for 1 minute. Lower the heat and add the broth, sweetener, and coconut aminos and simmer for 3 to 4 minutes. Sprinkle in the xanthan gum and mix well. Remove the sauce from the heat and set aside.
Place the frozen broccoli in a microwave-safe dish with ⅓ cup water and heat in the microwave oven on high for 5 minutes, until the broccoli is tender. Set aside.
In a shallow dish, add the whey protein isolate. Remove the steak from the freezer and cut against the grain into ½-inch-thick slices. Season the slices with the salt and pepper. Dip each slice into the whey protein isolate and set aside on a plate.
In a skillet over medium-high heat, heat the remaining 1 tablespoon olive oil. Add the steak slices and cook to your liking, 1 to 2 minutes on each side. Add the sauce and mix thoroughly. Add the broccoli and mix again.
Garnish with green onions and serve warm.
Nutritional Info (per serving)
Calories 287, fat 16.5 g, protein 28.3 g, carbs 8.2 g, fiber 3 g