
Beef and broccoli is one of those takeout classics that can feel totally off-limits once you start avoiding nightshades, since so many versions rely on soy sauce, chili paste, or other problematic add-ins hiding in the sauce. This version flips the script entirely, building deep, savory flavor from coconut aminos, fresh ginger, garlic, and a splash of apple cider vinegar ā no tomatoes, peppers, or soy in sight. The arrowroot starch does double duty here, first tenderizing the flank steak during its quick marinade and then thickening the glossy sauce to that perfect, clingy consistency you want coating every bite. Cooking the broccoli in a screaming-hot skillet until the edges char slightly gives it a smoky depth that makes this feel anything but a compromise. The turmeric adds a warm, earthy undertone to the sauce while giving it a gorgeous golden hue. Everything comes together fast once your ingredients are prepped, so this is a genuinely weeknight-friendly meal that doesn't sacrifice an ounce of satisfaction.
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In a medium bowl, combine the sliced flank steak with 2 tbsp coconut aminos, 1 tsp grated ginger, and 1 tbsp arrowroot starch. Toss until the beef is evenly coated, then set aside to marinate for 15 minutes at room temperature.
While the beef marinates, whisk together the sauce ingredients in a small bowl: 1/3 cup coconut aminos, bone broth, apple cider vinegar, 1 tbsp grated ginger, minced garlic, 1 tsp arrowroot starch, and turmeric until smooth and no lumps remain. Set aside.
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