Ingredients

The following ingredients have 4 Servings
  • 1 lb sirloin steak
  • 1 tsp sea salt, divided
  • 1/4 tsp black pepper (omit for AIP)
  • 2 tbsp arrowroot starch, divided
  • 2 tbsp avocado oil
  • 1/2 onion, diced
  • 2 cloves garlic, minced
  • 10 oz white mushrooms, sliced
  • 3/4 cup beef broth
  • 1/2 cup coconut cream
  • 1 tbsp coconut aminos
  • 2 tsp apple cider vinegar
  • 1/4 tsp mustard powder (omit for AIP)
  • 1 tbsp fresh parsley, chopped

Instruction

  • Season the steak well with salt and pepper and slice into small bite sized strips. Add to a bowl and toss with 1 tbsp of arrowroot starch until coated.
  • Heat the avocado oil over medium heat in a large pan. Sear the steak for about 2 minutes on each side to lightly brown. Set aside.
  • Using the same pan (adding more oil if needed) saute the onion and garlic until the onion is translucent.
  • Add the mushrooms to the pan and cook for 3-4 minutes to soften. Add 1 tbsp of arrowroot and stir into the mushroom and onion mixture.
  • Pour in the broth, coconut cream, apple cider vinegar, coconut aminos, and mustard powder. Stir to combine and allow to simmer and thick for 2-3 minutes. Salt further to taste.
  • Add the steak back to the pan and mix well to coat in the sauce. Simmer for another 2-3 minutes or until the steak is fully cooked.
  • Top with fresh parsley and serve over mashed sweet potato or vegetable noodles.