A classic high-iron meal for hard trainers, especially women and athletes pushing volume. The trick is searing the beef hot and fast so it stays tender - no rubber.

• Lean beef is the highest bioavailable source of heme iron, zinc, and creatine.
• Brown rice provides slow carbs to refill glycogen post-training.
• Broccoli and bell peppers load up vitamin C, which boosts iron absorption.

1. 1

   Whisk sauce ingredients. Set aside.

2. 2

   Heat avocado oil in a wok or large skillet until shimmering.

3. 3

   Sear beef in a single layer 60–90 seconds per side. Remove.

4. 4

   Add broccoli and peppers to the pan. Stir-fry 3 minutes until just tender.

5. 5

   Add garlic and ginger, stir 30 seconds. Return beef.

6. 6

   Pour in sauce. Toss 60 seconds until glossy. Serve over rice.

• Freeze the steak 20 minutes before slicing - you'll cut it paper thin.
• Get the pan ripping hot. A cool pan = stewed, gray beef.
• Toast a tbsp of sesame seeds for the finish.