1.5 lbs flank steak

4 tablespoons coconut aminos or gluten-free soy sauce (or regular if ok)

.5 TBSP extra virgin olive oil

3 TBSP rice vinegar

.5 TBSP balsamic vinegar

1 TBSP arrowroot powder or tapioca starch

1 bag broccoli slaw or about 3-4 cups broccoli florets

1 heaping teaspoon minced garlic

Black pepper to taste

2 TBSP oil for cooking (palm oil, recommended);

.5 teaspoon maple syrup or raw sugar or sweetener of choice; 1-2 TBSP water;

Rice for serving, optional or cauliflower rice

 

Preparation

Cook your rice. I made 2 cups dry to have for leftovers. Set aside.

You can also sub cauliflower rice

Slice your flank steak into about 1/8” thick strips; cut against the grain:

Marinate for 10-30 minutes in:

1 TBSP rice vinegar

1 TBSP coconut aminos or gluten-free soy sauce

.5 TBSP olive oil

.5 TBSP balsamic vinegar

Minced garlic

Add your broccoli to a bowl; fill with about an inch of water. Cover with saran wrap (loosely) and microwave for about 2.5 to 3 minutes; drain and set aside.

In a large skillet (or wok if you’re equipped like that), add in cooking oil and turn heat to high.

Sauce: In a bowl, add in: 3 TBSP coconut aminos (or soy sauce), 2 TBSP rice vinegar, black pepper, .5 teaspoon sweetener, 1-2 TBSP water, and 1 TBSP arrowroot or tapioca starch; mix well and set aside.

When oil is hot, add in beef strips. Cook for 2-3 minutes, then pour sauce over beef and add in broccoli; stir well.

Cook until beef is thoroughly cooked.

Serve over rice or cauliflower “rice.

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