Sizzling flank steak and crisp-tender broccoli come together in a glossy, garlicky sauce that tastes like it came from your favorite takeout spot — except you made it entirely from scratch. The marinade of coconut aminos, fresh ginger, and arrowroot starch gives the beef incredible depth and helps it sear beautifully in a screaming-hot skillet. Coconut aminos stand in for traditional soy sauce throughout both the marinade and the sauce, which means there's no wheat, no barley, and absolutely no rye hiding anywhere in this dish. A touch of apple cider vinegar and turmeric round out the sauce with brightness and warmth, while arrowroot starch pulls everything into that glossy, restaurant-style finish. The high-heat technique is key — charred broccoli edges and properly seared beef make all the difference between a great stir-fry and a soggy one. Scallions scattered over the top at the end add a fresh, sharp bite that ties the whole plate together. Serve it straight from the skillet while the sauce is still bubbling and the broccoli still has its snap.
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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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