Whole 30
Beef and Broccoli Stir-Fry
▢2 pounds flank steak or skirt steak, sliced thinly
▢2 tbsp olive oil
▢1/3 cup tapioca flour
▢3/4 cup coconut aminos
▢1/4 cup rice vinegar
▢1 tbsp ginger
▢2 tsp minced garlic
▢1/2 tsp ground pepper
▢3 cups broccoli florets
▢2 tbsp sesame seeds, to garnish
▢cauliflower rice, optional
First, add olive oil to a large skillet over medium heat.
Cut steak against the grain into long thin strips. Place all steak strips into a Ziplock bag and add in tapioca flour.
Shake bag until steak is fully coated.
Remove steak from bag and discard any excess tapioca flour. Add steak to skillet.
Then, cook steak for 3 minutes on each side, until browned.
Add remaining ingredients (except sesame seeds and cauliflower rice) to the skillet.
After that, bring sauce to a light boil and then lower heat. Simmer for 10 to 12 minutes or until thickened.
Remove from heat and serve. Finally, garnish with sesame seeds and serve with cauliflower rice if desired.
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