Makes 2 Servings
Macros: 345 cal, fat 15g, carbs 17g, fibre 4g, protein 36g
79 ml Bone Broth
2 Tbsps Coconut Aminos
2 Garlic (cloves, minced)
1 tsp Ginger (fresh, minced)
1 Tbsp Arrowroot Powder
1/2 tsp Avocado Oil
283 g Flank Steak (sliced against the grain)
3 cups Broccoli (florets, chopped)
In a small bowl, whisk together the broth, coconut aminos, garlic, ginger and arrowroot powder until no clumps remain.
Heat a skillet over medium heat and add the avocado oil. Once it is hot, add the steak slices and cook for 3 to 4 minutes. Add the sauce to the pan and cook for an additional minute. Add the broccoli, stir and then cover and cook for an additional 3 minutes. Serve and enjoy!
Leftovers: Refrigerate in an airtight container for up to three days.
More Flavour: Add toasted sesame oil once finished cooking.
Additional Toppings: Serve on top of rice or cauliflower rice. Top with sliced green onion and/or sesame seeds.
No Coconut Aminos: Use tamari instead.
No Arrowroot powder: Use cornstarch or tapioca flour instead.
No Bone Broth: Use chicken, beef or vegetable broth instead.