Soy Free Honey Beef and Broccoli

Total time50 min

Prep time20 min

Cook time15 min

Thin strips of flank steak sear fast and hot until deeply browned, then get tossed with crisp-tender broccoli in a glossy, savory-sweet sauce built on coconut aminos, a splash of apple cider vinegar, and a touch of honey. Fresh garlic and ginger hit the pan at just the right moment, filling the kitchen with that unmistakable stir-fry aroma before the sauce goes in and thickens to a clingy, spoon-coating finish. Tapioca starch gives the sauce its silky body, so every piece of beef and every broccoli floret comes out beautifully glazed rather than watery or dull. Piled over a mound of warm white rice and finished with a scattering of fresh cilantro, it's the kind of takeout-style dinner that comes together in one skillet and tastes like it took a lot more effort than it did. This one is a solid pick for a soy free kitchen, letting you enjoy the same craveable sweet-savory beef and broccoli combo without any guesswork at the stove. Leftovers reheat well, making it an easy one to double for meal prep.

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Ingredients

4 servings

For the beef

1 ½ lb flank steak, thinly sliced against the grain into ¼-inch strips
USDA Choice Flank Steak Signature Farms Boneless Beef Flank Steak - 1.75 Lbs Beef Choice Boneless Flank Steak (1 Steak)H-E-B Grass Fed & Finished Beef Flank Steak - USDA Choice Private Selection™ Angus Beef Boneless Flank Steak
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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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