Thinly sliced flank steak gets a quick marinate before hitting a screaming-hot skillet, searing up deeply browned on the outside while staying tender at the center. Crisp-tender broccoli florets soak up all that glossy, savory sauce, built from coconut aminos, apple cider vinegar, and a hit of fresh ginger for warmth and bite. Toasted sesame oil and a scatter of scallion greens round out the flavor, while arrowroot starch gives the sauce its clingy, restaurant-style thickness without any grain-based thickeners. Everything comes together in one pan in well under 30 minutes, making it an easy weeknight option that still feels like a proper takeout-style meal. This one is a genuinely solid pick for a Paleo dinner rotation — hearty, saucy, and satisfying without straying from whole-food ingredients. Finish with a sprinkle of sesame seeds if you want a little extra crunch on top.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →4 servings
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.
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!
(16k)
