Thinly sliced flank steak gets a quick marinade before hitting a screaming-hot skillet, searing up deeply browned on the outside while staying tender at the center. Bright, crisp-tender broccoli florets join the beef, and everything gets tossed in a glossy, savory sauce built from coconut aminos, apple cider vinegar, and grated fresh ginger, thickened with a touch of arrowroot starch until it clings to every piece. A scatter of scallion greens and sesame seeds finishes the bowl with fresh crunch and toasty flavor. The whole dish comes together in one pan and in under 20 minutes of actual cooking, making it an easy weeknight staple. It's a naturally solid pick for a gluten free kitchen, no special swaps required to enjoy a proper takeout-style stir-fry at home. Serve it over rice or straight from the skillet — either way, it delivers all the savory, saucy satisfaction of the classic without any guesswork at the table.
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In a medium bowl, toss the sliced flank steak with 2 tbsp coconut aminos, 1 tbsp arrowroot starch, and 1/4 tsp salt until evenly coated. Set aside to marinate for 15 minutes at room temperature.
In a small bowl, whisk together the 3 tbsp coconut aminos, apple cider vinegar, chicken broth, 1 tsp arrowroot starch, and toasted sesame oil until smooth. Add the red pepper flakes, if using. Set the sauce aside.
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