Cooking Instructions

• Slice flank steak into strips against the grain.
• In a zip lock or resealable bag add all steak marinade ingredients (coconut aminos, sesame oil, lime juice, ginger, garlic) and sliced steak. Lay flat in the fridge for at least 4 hours to marinade.
• Remove frozen shrimp from the package and place in a large bowl of warm, not hot, water. Let the shrimp defrost.
• While the shrimp defrosts, add 1 tsp. olive oil to a pan over medium high heat. Once the oil is hot, add the steak and sear on both sides for approximately 3 minutes on each side.
• Once the steak is cooked, remove from the pan and set aside, leaving all the juice from the steak in the pan.
• Add defrosted shrimp directly to the pan of steak juice. Cook until they become pink and no longer translucent.
• Add the bag of vegetable to a microwave safe bowl halfway full of water and cook for 3-5 minutes until the vegetables are fork tender.
• Once the vegetables are steamed, add to the hot pan with ⅓ cup of coconut aminos and 1 Tbsp. dijon mustard and simmer.
• Pour cooked rice into the pan and mix together well to combine. Add shrimp and steak back to the pan. Top with chopped green onions and mix everything together well and cook for a few minutes.
• Top your steak and shrimp stir fry with sesame seeds, additional green onions, red chili pepper flakes and/or dijon mustard.