Ingredients

• 1 – 1.2 lb beef flank steak or steak tip, thinly sliced
• 1/4 cup cooking oil, divided
• 1/2 head broccoli (about 1 heaping cup)
• 1 clove garlic, minced
• 2–3 tbsp coconut aminos
• 1/2 tsp baking soda
• 1 tbsp arrowroot flour
• 1/3 cup carrot slices (optional)
• 1/4 cup red bell pepper slices (optional)

• 1/3 cup coconut aminos
• 1/4 cup water or beef stock
• 1 tbsp rice vinegar
• 2 tsp sesame oil
• 1/2 tbsp arrowroot flour

Instructions

1. Slice the beef into medium-thin strips. Combine the beef with coconut aminos, baking soda, and arrowroot flour, mixing until evenly coated. Allow the beef to marinate for at least 30 minutes.
2. In a small bowl, whisk together all the stir fry sauce ingredients. Set aside.
3. Heat 2–3 tablespoons of oil in a large skillet or wok over medium-high heat. Add the minced garlic and cook for 20–30 seconds, just until aromatic. Avoid browning.
4. Add broccoli and carrots to the pan. Stir continuously and cook for 3–4 minutes, until the vegetables begin to soften. If using, add the bell pepper and cook for an additional minute.
5. Push the vegetables to the sides of the pan. Add 1–2 tablespoons of oil to the center, then place the beef in the hot area. Sear on both sides until browned and cooked to your preference.
6. Reduce heat to low. Pour in the prepared stir fry sauce and gently toss everything together until the sauce thickens and evenly coats the beef and vegetables.
7. Serve hot over rice. Garnish with sesame seeds or chopped green onions if desired.

• Additional salt may be added to the beef marinade if desired, but coconut aminos already contribute saltiness.
• Baking soda and arrowroot flour help create extra tender beef and a glossy sauce.
• Beyond broccoli, other sturdy vegetables such as mushrooms, snow peas, bok choy, water chestnuts, green beans, or red peppers work well.
• For deeper flavor, the beef can be marinated earlier in the day and kept refrigerated until cooking.