Anti Inflammatory Beef and Broccoli Crunch Bowl

Total time55 min

Prep time20 min

Cook time20 min

Anti Inflammatory Beef and Broccoli Crunch Bowl

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Ingredients

4 servings

For the beef

1 lb flank steak, thinly sliced against the grain
H-E-B Grass Fed & Finished Beef Flank Steak - USDA Choice Thomas Farms Beef Flank Steak Organic Grass Fed, Natural
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3 tbsp coconut aminos
1 tbsp apple cider vinegar
1 tsp sesame oil
1 tsp arrowroot powder
½ tsp ground ginger
¼ tsp black pepper

For the sauce

3 tbsp coconut aminos
1 tbsp apple cider vinegar
1 tsp arrowroot powder
1 tsp sesame oil
½ tsp ground ginger
¼ cup water

For the cauliflower rice

1 large head cauliflower (about 2 lbs), cut into florets
1 tbsp coconut oil
¼ tsp salt

For the stir-fry

4 cups broccoli florets (about 1 medium head)
2 tbsp coconut oil, divided
3 scallions, green tops only, thinly sliced
1 tbsp fresh ginger, finely grated
¼ tsp salt

For the crunch topping

¼ cup raw almonds, roughly chopped
2 tbsp sesame seeds

Instructions

1
In a large bowl, combine the flank steak with 3 tbsp coconut aminos, 1 tbsp apple cider vinegar, 1 tsp sesame oil, 1 tsp arrowroot powder, ½ tsp ground ginger, and ¼ tsp black pepper. Toss until every slice is evenly coated, then let the beef marinate at room temperature for 15 minutes.
2
While the beef marinates, make the cauliflower rice: pulse the cauliflower florets in a food processor in two batches until they resemble coarse grains, about 8–10 pulses. Alternatively, grate the florets on the large holes of a box grater.

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