This simple steak and greens stir-fry is a powerhouse of nutrient density—rich in iron, B vitamins, antioxidants, and minerals to support energy, hormone balance, and blood sugar regulation. Tender slices of grass-fed steak are quickly seared and tossed with dark leafy greens like kale, bok choy, and cabbage, creating a deeply satisfying, savory meal that comes together in minutes. It’s especially supportive in the spring season, as greens help the liver gently detoxify and invigorate digestion. Enjoy this meal any time of day—yes, even breakfast—for a grounding yet energizing start. A sprinkle of toasted sesame seeds adds a nutty crunch and boosts calcium and zinc, enhancing both flavor and nourishment.
Remove the steaks from your fridge and place onto the counter for about an hour to bring to room temperature before cooking. This helps to sear in the juices. Cold meat added to a skillet can cool down the pan too much and cause meat to lose its juices while cooking.
