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Beef & Broccoli

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.

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