Eosinophilic Esophagitis Friendly Honey Beef and Broccoli
Total time50 min
Prep time20 min
Cook time15 min
4.8(13)
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Learn more →Ingredients
4 servings
For the beef
- 1 ½ lb flank steak, thinly sliced against the grain into ¼-inch strips
- 1 tbsp coconut aminos
- 1 tsp tapioca starch
For the sauce
- 3 tbsp coconut aminos
- ½ cup chicken broth
- 1 tbsp apple cider vinegar
- 1 tbsp tapioca starch
- 1 tsp honey
For the stir-fry
- 2 tbsp avocado oil, divided
- 4 cups broccoli florets (about 1 medium head), cut into bite-sized pieces
- 3 cloves garlic, minced
- 1 tbsp fresh ginger, peeled and grated
- ¼ tsp salt
For serving
- 3 cups cooked white rice, for serving
- 2 tbsp fresh cilantro, roughly chopped (optional)
Instructions
- 1
In a medium bowl, toss the sliced flank steak with 1 tbsp coconut aminos and 1 tsp tapioca starch until evenly coated. Let the beef marinate at room temperature for 15 minutes.
- 2
While the beef marinates, whisk together the 3 tbsp coconut aminos, chicken broth, apple cider vinegar, 1 tbsp tapioca starch, and honey in a small bowl until the starch is fully dissolved and no lumps remain. Set aside.
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