Ingredients
- 1/4 cup coconut aminos divided
- 1 teaspoon fresh ginger minced and divided
- 1 teaspoon fresh garlic minced and divided
- 8 ounces flank steak thinly sliced against the grain
- 1 1/2 tablespoons avocado oil divided
- 2 1/2 cups broccoli florets
- 1/4 cup reduced-sodium beef broth
- 1/2 teaspoon sesame oil
- Salt to taste
- Green onions for garnish
- Sesame seeds for garnish
- Cooked cauliflower rice
Instructions
- In a small bowl, whisk 1 tablespoon of the coconut aminos, along with 1/2 teaspoon each of the garlic and ginger. Place the beef into the marinade and stir. Cover and refrigerate for at least 1 hour.
- Heat 1 tablespoon of the oil in a large pan over medium heat. Add 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 for 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 heat to high and add the remaining 1/2 tablespoon of oil to the pan. Add the marinated beef and cook until browned, 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 and the meat to be tender! Season with salt to taste.
- Serve over cauliflower rice with green onion and sesame seeds.
