Ingredients

The following ingredients have 4 Servings
  • 1.5 lbs flank steak, sliced into thin pieces ((can sub skirt steak))
  • 1/4 cup tapioca flour
  • 1 tsp sea salt
  • 1 tsp ground black pepper
  • 2 tbsp ghee ((or sub avocado oil))
  • 1/4 cup coconut aminos
  • 1/4 cup water
  • 2 inches fresh ginger, grated on a microplane ((about 1 tbsp))
  • 4 cloves garlic, minced
  • 4 cups broccoli florets
  • 6 green onions, chopped into 1 inch pieces
  • Red pepper flakes ((optional))

Instruction

  • Place tapioca flour, sea salt and pepper in a shallow dish and mix to combine. Slice steak thinly, add to dish and toss to coat.  
  • Whisk all of the sauce ingredients in a small bowl or jar and set aside. 
  • In a large skillet, add ghee and heat to medium-high heat. Once hot, add steak to pan in a single layer and cook for about one minute until underside starts to brown. Flip and cook for another minute or so. Remove and set aside on a plate. 
  • Add sauce to pan, scraping the bottom of the pan. When sauce bubbles up, turn heat to low and stir for 1-2 more minutes. 
  • Add broccoli and green onion to pan and return heat to medium. Stir-fry for 3-4 more minutes and add beef back in. Stir to coat everything in the sauce. 
  • Serve as is or with a side of white rice or cauliflower rice for strict Paleo and Whole30.