Gluten Free Beef and Broccoli Stir-Fry with Coconut Aminos
Total time50 min
Prep time20 min
Cook time15 min
4.7(15)
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Learn more →Ingredients
4 servings
For the beef
- 1 ½ lb flank steak, thinly sliced against the grain
- 2 tbsp coconut aminos
- 1 tbsp arrowroot starch
- ¼ tsp salt
For the sauce
- 3 tbsp coconut aminos
- 1 tbsp apple cider vinegar
- ½ cup chicken broth
- 1 tsp arrowroot starch
- 1 tsp toasted sesame oil
- ¼ tsp red pepper flakes (optional)
For the stir-fry
- 3 tbsp coconut oil, divided
- 4 cups broccoli florets (about 1 large head)
- 1 tbsp fresh ginger, finely grated
- 3 scallions (green tops only), thinly sliced
For serving
- 1 tbsp sesame seeds (optional)
Instructions
- 1
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.
- 2
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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