Ingredients

The following ingredients have 4 Servings
  • 1/4 Cup Coconut aminos, (divided (or soy sauce))
  • 1 tsp Fresh ginger, (minced and divided)
  • 1 tsp Fresh garlic, (minced and divided)
  • 8 Oz Flank steak, (thinly sliced against the grain)
  • 1 1/2 Tbsp Avocado oil, (divided)
  • 2 1/2 Cups Broccoli, (cut into large florets)
  • 1/4 Cup Reduced-sodium beef broth
  • 1/2 tsp Sesame oil
  • Salt, (to taste)
  • Green onion, (for garnish)
  • Sesame seeds, (for garnish)
  • Cooked cauliflower rice

Instruction

  • In a small bowl, whisk together 1 Tbsp of the coconut aminos, along with 1/2 tsp each of the garlic and ginger. Place the beef into the marinade and stir. Cover and refrigerate for at least 1 hour.
  • Heat 1 Tbsp of the oil up in a large pan on medium heat.  Add in the broccoli and cook, stirring frequently, until it just begins to soften, about 3-4 minutes.  Add in the rest of the garlic and ginger and cook 1 minute.
  • Turn the heat to low, cover the pan and cook until the broccoli is tender, but crisp, about 4-5 minutes. Stir it occasionally.
  • Once cooked, transfer the broccoli to a plate. Turn up the temperature to medium/high and add in the remaining 1/2 Tbsp of oil.  Add in the marinated beef and cook until golden brown, about 2-3 minutes.  Stir the broccoli back in.
  • In a small bowl, whisk together the rest of the coconut aminos, the broth and the sesame oil. Pour it into the pan and cook until it JUST begins to thicken, about 1-2 minutes, stirring constantly. You don't want to cook it too long as you want it to be saucy! Season with salt to taste.
  • Serve over cauliflower rice with green onion and sesame seeds.