Soy-Free Beef and Broccoli

Ingredients

• 1 lb Beef flank steak
• 2 cups Broccoli florets
• 1/4 cup Coconut aminos
• 1/4 cup Beef broth
• 1 tbsp Tapioca starch
• 2 cloves Garlic
• 1 tsp Ginger
• 1 tbsp Sesame oil
• 4 cups Rice

Instructions

1. 1Slice the 1 lb of Beef flank steak thinly against the grain into pieces approximately 1/4-inch thick and 1-2 inches long.
2. 2In a medium bowl, whisk together the 1/4 cup of Coconut aminos, 1/4 cup of Beef broth, and 1 tbsp of Tapioca starch until the mixture is smooth and there are no lumps.
3. 3Heat the 1 tbsp of Sesame oil in a 12-inch wok or large skillet over medium-high heat until it reaches approximately 400°F (200°C) and shimmers slightly.
4. 4Add the sliced 1 lb of Beef flank steak to the hot wok and stir-fry for 2-3 minutes, turning frequently, until all sides are browned. An instant-read thermometer inserted into the thickest part of the beef should register 145°F (63°C).
5. 5Add the 2 cups of Broccoli florets to the wok with the beef and continue to stir-fry for 3-5 minutes, until the broccoli turns bright green and is tender-crisp when pierced with a fork.
6. 6Add the 2 cloves of minced Garlic and 1 tsp of grated Ginger to the wok. Stir-fry for 30 seconds, until you can smell their fragrant aroma.
7. 7Pour the whisked coconut aminos mixture from Step 2 over the beef and broccoli in the wok. Cook, stirring constantly, for 1-2 minutes, until the sauce visibly thickens and coats all the ingredients.
8. 8To prepare the 4 cups of Rice, rinse the 4 cups of rice under cold water until the water runs clear. Combine the rinsed rice with 8 cups of water in a large heavy-bottomed pot. Bring the water to a boil over high heat, then reduce the heat to low, cover the pot tightly, and simmer for 18-20 minutes, or until all the water has been absorbed and the rice is tender. Remove from heat and let stand, covered, for 5 minutes.
9. 9Serve the soy-free beef and broccoli mixture immediately over the cooked 4 cups of rice.

Substitutions

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