This one comes together fast in a hot skillet, with thinly sliced flank steak seared until browned and juicy against crisp-tender broccoli florets. The sauce builds savory depth from coconut aminos, a splash of apple cider vinegar, and toasted sesame oil, thickened to a glossy finish with a touch of arrowroot starch instead of the usual cornstarch. Fresh ginger and scallion greens keep every bite bright, while a scatter of sesame seeds adds a little crunch at the end. It's the kind of weeknight dinner that feels like a takeout favorite but is built entirely from compliant, whole-food ingredients, making it a genuinely solid pick for a Whole30 kitchen. Serve it straight from the skillet over a bed of extra broccoli or cauliflower rice for a complete, satisfying meal.
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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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