This quick dish is loaded with nutritious vegetables and bone broth. If you don’t have homemade bone broth on hand, you can always use store-bought beef broth instead. Any cut of steak will work, but I prefer sirloin. [Note from Jaime: To make this dish AIP, just leave out the red bell pepper.]
For the marinade:
- 1/4 cup coconut aminos
- 2 tablespoons coconut palm sugar
- 2 tablespoons finely chopped fresh ginger
- 2 tablespoons unseasoned rice vinegar
- 2 pounds top sirloin steak, sliced thinly against the grain
For the sauce:
- 2 cups beef bone broth
- 1/4 cup plus 2 tablespoons arrowroot starch
- 1/4 cup plus 2 tablespoons coconut aminos
- 3 tablespoons coconut palm sugar
- 2 cloves garlic, minced
- 1 tablespoon plus 1 teaspoon finely chopped fresh ginger
- 2 tablespoons extra-virgin olive oil
- 2 cups chopped broccoli
- 1 onion, cut into 1-inch pieces
- 1 red bell pepper, cut into 1-inch pieces
- 1 recipe cauliflower rice, for serving
- In a resealable bag, combine the ingredients for the marinade. Add the steak and shake to coat. Seal the bag and refrigerate for at least 30 minutes or up to 24 hours.
- Mix together the sauce ingredients in a bowl and set aside.
- After the steak is done marinating, heat 2 tablespoons of the olive oil in a large skillet or wok over medium-high heat. Place the steak in the hot skillet and fry for 2 to 3 minutes, until cooked through, stirring often. Remove the steak from the skillet and set aside.
- Add the remaining 2 tablespoons of olive oil and the broccoli, onion, and bell pepper to the skillet and saute for 2 minutes.
- Return the steak to the skillet and reduce the heat to medium-low. Whisk the sauce and pour it over the beef. Give everything a quick stir and cook for 1 minute. The sauce will begin to thicken immediately.
- Serve over cauliflower rice.
- Prep Time: 10 mins
- Cook Time: 5 mins
- Category: Entree
- Cuisine: Asian