Description
The easiest dinner that is better than takeout and free of gluten, grain, dairy, and sugar, too!
Ingredients
- ¼ cups Coconut Aminos, Divided (or Soy Sauce)
- 1 teaspoon Fresh Ginger, Minced And Divided
- 1 teaspoon Fresh Garlic, Minced And Divided
- 1-½ Tablespoon Avocado Oil, Divided
- 8 ounces, weight Flank Steak, Thinly Sliced Against The Grain
- 2-½ cups Broccoli, Cut Into Large Florets
- ¼ cups Reduced Sodium Beef Broth
- ½ teaspoons Sesame Oil
- Salt To Taste
- Cooked Cauliflower Rice, To Serve
- Green Onion And Sesame Seeds, For Garnish
Preparation
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 up in a large pan on medium heat. Add the broccoli and cook, stirring frequently, until it just begins to soften, about 3–4 minutes. Add the rest of the garlic and ginger and cook 1 minute.
Turn heat to low, cover pan and cook until broccoli is tender but crisp, about 4–5 minutes. Stir it occasionally.
Once cooked, transfer broccoli to a plate. Turn up the temperature to medium/high and add the remaining 1/2 tablespoon of oil. Add marinated beef and cook until golden brown, about 2–3 minutes. Stir the broccoli back in.
In a small bowl, whisk together the remaining coconut aminos, broth and 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.
