Ingredients

The following ingredients have 4 Servings
  • 1 lb. flank steak (thinly sliced against the grain)
  • 2 Tbsp. olive oil (divided)
  • 2 bell peppers (thinly sliced)
  • ½ sweet onion (thinly sliced)
  • 1 head broccoli (cut into florets)
  • ⅓ cup coconut aminos*
  • 2 Tbsp. coconut sugar
  • 1 tsp. ginger
  • 2 cloves garlic
  • ½ cup chicken broth (divided)
  • 2 tsp. chili garlic paste
  • 2 tsp. toasted sesame oil
  • 2 Tbsp. tapioca starch
  • Sesame seeds (optional)
  • Green onions (optional)
  • Rice or cauliflower rice (optional)
  • See this recipe in Meal Plan #6

Instruction

  • In a large skillet or wok add 1 tablespoon oil and cook flank steak over medium-high heat for 6-8 minutes.
  • Remove steak from skillet and set aside on a large plate.
  • Add 1 tablespoon oil to skillet and cook bell peppers, onion, and broccoli over medium-high heat for 5-7 minutes.
  • In a medium-sized bowl whisk together coconut aminos*, coconut sugar, ginger, garlic, ⅓ cup broth, chili garlic paste, and sesame oil.
  • Add steak and sauce to the skillet with vegetables and let simmer for 2-3 minutes.
  • In a small bowl whisk together remaining 3 tablespoons warm broth and 2 tablespoons tapioca starch. Add slurry water to the skillet to thicken up the sauce.
  • Serve beef and broccoli stir-fry over cauliflower rice or regular rice with toasted sesame seeds and green onions. Enjoy!  See this recipe in Meal Plan #6.