The easiest dinner, better than takeout and free of gluten, grains, dairy and sugar too!
Preparation:
Cook:
Level: Easy
Ingredients
- ¼ cups Coconut Aminos, divided (or soy sauce)
- 1 teaspoon Fresh ginger, chopped and divided
- 1 teaspoon Fresh garlic, chopped and divided
- 1-½ tbsp Avocado oil, divided
- 8 ounces, weight Flank steak, thinly sliced against the grain
- 2-½ cups Broccoli, cut into large florets
- ¼ cups Sodium-reduced beef broth
- ½ teaspoon Sesame oil
- Salt to taste
- Cooked cauliflower rice, for serving
- Green onion and sesame seeds, for garnish
Preparation
In a small bowl, whisk together 1 tbsp coconut aminos, along with 1/2 tsp garlic and ginger. Place the beef in the marinade and stir. Cover and refrigerate for at least 1 hour.
Heat 1 tablespoon of oil in a large skillet over medium heat. Add broccoli and cook, stirring frequently, until just beginning to soften, about 3 to 4 minutes. Add the rest of the garlic and ginger and cook for 1 minute.
Reduce the heat to low, cover the pan and cook until the broccoli is tender but crisp, about 4 to 5 minutes. Stir it occasionally.
Once cooked, transfer the broccoli to a plate. Increase the heat to medium/high and add the remaining 1/2 tbsp oil. Add the marinated beef and cook until browned, about 2 to 3 minutes. Put 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 begins to thicken, about 1 to 2 minutes, stirring constantly. You don’t want to cook it too long because you want it to be saucy! Season with salt to taste.
Serve over cauliflower rice with green onions and sesame seeds.
