Beef and Broccoli Stir-Fry (Soy-Free)

Ingredients

• about 450 g Beef sirloin, thinly sliced
• 4 cups Broccoli florets
• 1/4 cup Coconut aminos
• 2 tablespoons Arrowroot powder
• 3 cloves Garlic
• 1 tablespoon Ginger
• 1 tablespoon Sesame oil
• 2 tablespoons Avocado oil
• 0.25 teaspoon Red pepper flakes
• 4 cups Cooked rice

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1In a bowl, combine the about 450 g beef sirloin, thinly sliced, with the 1/4 cup coconut aminos and 2 tablespoons arrowroot powder. Stir to coat the beef evenly and let it marinate for 15 minutes.
2. 2Heat 2 tablespoons avocado oil in a large 30.48 cm skillet or wok over high heat until the oil shimmers, about 204.4°C (200°C).
3. 3Add the marinated beef to the hot skillet in a single layer. Stir-fry for 3 to 4 minutes, until the beef is browned on all sides. Remove the beef from the skillet and set it aside on a clean plate.
4. 4Add the 3 cloves garlic, minced, and 1 tablespoon ginger, minced, to the same skillet. Stir-fry for 30 seconds until fragrant, being careful not to burn the garlic.
5. 5Add the 4 cups broccoli florets to the skillet. Stir-fry for 3 to 4 minutes, until the broccoli is bright green and tender-crisp. You can add a tablespoon of water if the pan becomes too dry.
6. 6Return the browned beef to the skillet with the broccoli. Add the 0.25 teaspoon red pepper flakes and 1 tablespoon sesame oil.
7. 7Stir-fry everything together for 1 minute more, until the beef is heated through and the sauce coats the ingredients.
8. 8Serve the beef and broccoli stir-fry immediately over the 4 cups cooked rice.

Substitutions

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