- 8 oz flank steak or sirloin, thinly sliced
- 1 cup broccoli florets
- 1 cup green beans, trimmed
- 1 cup mushrooms, sliced
- 2 tbsp avocado oil (divided)
- 1 tbsp coconut aminos
- 1 tsp garlic powder
- 1 tsp onion powder
- ½ tsp sea salt
- ¼ tsp ground ginger
Instructions
- Preheat oven to 400°F (205°C). Line a sheet pan with parchment paper.
- Place broccoli, green beans, and mushrooms on the sheet pan. Drizzle with 1 tbsp avocado oil, then sprinkle with ½ tsp salt, garlic powder, and onion powder. Toss to coat evenly.
- Spread vegetables into a single layer and roast for 10 minutes.
- While vegetables roast, toss the sliced beef with 1 tbsp avocado oil, coconut aminos, ground ginger, and a pinch of salt.
- After 10 minutes, remove the pan and add the beef slices on top of the vegetables. Spread evenly.
- Return to oven and roast for another 8–10 minutes, until beef is cooked through and vegetables are tender.
- Serve hot, straight from the sheet pan.
