1tspChinese five- spice blendYou can find this in your spice aisle, or you can make your own. I linked a homemade spice blend above.
1.5poundsflank steakYou can ask the butcher to shave it, sometimes they will, sometime they won't OR you can put in in your food processor. I always like to put it through the food processor myself because I like it really thin.
Place the cilantro apple cider vinegar marinate ingredients (except the carrots) in the food processor.
Place the shredded carrots along with the marinate in a bow, mix, and set aside.
For the steak & broccoli:
Place the steak in the food processor for 30-60 seconds (skip this step if the butcher did it for you.)
Add the coconut aminos and spices to a bowl with the steak and allow to marinate for 10 minutes.
Cut the broccoli up into bite size pieces.
Heat up 1 tsp toasted sesame oil and then add the roasted red peppers and broccoli to the pan.
Stir for 5-6 minutes until the broccoli is tender.
Remove the broccoli from the pan.
Next, add the shaved steak to the pan with the remaining 1 tsp of roasted sesame oil.
Cook for 5-6 minutes or until the steak is no longer pink.
For the spicy ginger lime aioli:
Stir all ingredients together with a bowl.
To serve:
Add the broccoli, steak, and carrots to a bowl and serve with a side of the aioli. You can serve as is or over a bed of greens.
ENJOY! If you make this recipe I would love it if you shared the link to this recipe with a friend, left a comment below or tagged me on instagram with a picture @alliannaskitchen
Notes
You can refrigerate in an air tight container for up to 5 days. I like to keep the aioli separate, then drizzle before eating.