Ingredients
The following ingredients have 6 Servings
- 1 lb beef (cut into small pieces or strips (flank steak works well))
- 1/4 cup tapioca flour
- 1 tablespoon coconut oil
- 2 tablespoons garlic (crushed)
- 1 tablespoon ginger (fresh grated)
- 1 cup of coconut aminos
- 2 tablespoons coconut sugar*
- 1 cup beef bone broth
- 4 cups broccoli florets
- 3 tablespoons coconut oil
Instruction
- In a large bowl add your beef pieces and tapioca flour. Mix to make sure all the pieces are well coated and set aside.
- In a large skillet add 1 tablespoon of coconut oil and heat to medium. Add the garlic and ginger and saute for a minute or two.
- Next add the coconut aminos, broth and coconut sugar. Mix well and simmer for 5 minutes.
- Meanwhile place your broccoli florets in a microwavable dish and cook for 4minutes.
- When the sauce is done, pour into a bowl and set aside.
- Add the 3 tablespoons of coconut oil to the skillet and heat on high.
- Add the meat and quickly get it brown and a bit crispy. Take out and place on a piece of paper towel to drain. You may have to do this in batches.
- When done with the meat, pour out the excess oil and throw away.
- Add the meat and broccoli back to the skillet and pour the sauce over top.
- Let simmer for 5 minutes.
- Serve over rice.
- *Note: I have since changed the amount of coconut sugar in this dish. Start with 2 tablespoons and add more after you taste it. We liked it with just 2 tablespoons.
