Try this Asian-inspired dish that checks all the boxes: fast, easy, and tasty! Serve over regular rice or low-carb cauliflower.
Yield: 4 Servings
3/4lb. lean steak (such as top sirloin, or loin tip) thinly sliced
2 Tbsp arrowroot or cornstarch*
1lb. broccolini (or broccoli), cut into 2” sections
1/2 cup low sodium gluten free tamari, coconut aminos, or soy sauce
3 cloves garlic, minced
1 1/2 tsp fresh ginger, minced
1/2 tsp black pepper, plus more to taste
1/4–1/2 cup water, as desired
Olive oil or coconut oil, for cooking
In a medium bowl, combine thinly sliced steak with arrowroot (or cornstarch) and a pinch of pepper. Toss to coat well.
Heat a drizzle of oil in a large skillet over medium heat. Working in batches, add a few slices of steak to the pan (do not crowd the pan).
Cook 60-90 seconds per side, then transfer to a clean plate or bowl. Repeat with remaining steak, adding more oil to the pan as needed.
When all the steak is cooked, add broccoli to the pan (add a bit more oil if the pan is dry). Cook 4-5 minutes, or until crisp-tender (cook longer if you like your broccoli softer).
While the broccoli is cooking, mix up your sauce by combining the coconut aminos/tamari/soy sauce, garlic, ginger, and pepper.
When broccoli is cooked through, transfer to plate/bowl with the steak. Pour sauce into the pan and stir to scrape up any browned bits.
Return cooked broccoli and steak to the pan and stir to coat. The sauce should naturally thicken as it heats through and bubbles for a few minutes (3-5 minutes). If sauce is too thick, add a bit of water (or more coconut aminos/tamari).
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