Stir fry beef and broccoli

 Ingredients

Sauce:

1/4 cup chicken broth

1/2 cup coconut aminos

3 tablespoons rice vinegar

1 tablespoon orange juice

1 tablespoon arrowroot powder

3 cloves garlic, minced

1 tablespoon fresh ginger, finely grated

1 teaspoon sesame oil

pinch of salt

Beef and Broccoli:

2–2.5 lb sirloin steak (remove fat and then slice against the grain into thin strips)

2–3 tablespoons arrowroot powder

4–6 tablespoons ghee (or olive oil)

kosher salt and pepper

1/4 cup coconut aminos

4 heaping cups of broccoli florets

1 pint of sliced mushrooms

Instructions

In small mixing bowl, combine Sauce ingredients and whisk together; set aside.

Take large cast iron skillet and bring to medium heat.  Add 1 tablespoon of ghee. Let it melt and coat the pan.

Place arrowroot in a medium-sized bowl. Place the steak and arrowroot on the counter next to your cast iron skillet.

Working in batches, lightly place pieces of beef in the arrowroot and lightly coat them. Shake off any excess and add to the pan. Continue, spacing out the beef strips so they aren’t touching, until you have filled up the cast iron skillet. Lightly season with salt and pepper.

Cook the strips approximately 1 minute per side then remove and place on a clean plate. Continue until all the beef is seared on both sides (this should take about 3-4 batches) adding a tablespoon of ghee (or more) in between each batch to keep the bottom of the skillet from drying out.

Once steak is all cooked and set aside, add approximately 1/4 cup coconut aminos to pan to deglaze (scraping up all the bits from the bottom).

Add broccoli and mushrooms and stir and cook for about 5 minutes.

Add sauce (whisk the sauce again before adding as the arrowroot may sink to the bottom) and bring to a light simmer. Stir until it starts to thicken, about 2 minutes.

Add steak (along with any juices that have settled on the plate) and stir to fully mix.

Remove from heat and serve immediately.