- 170 g Beef Steak 6 oz, cut into 2 inch strips
- 1/2 tsp Ginger peeled and minced
- 1 1/2 cups broccoli florrets
- 1/2 tsp Apple Cider Vinegar
- 1/4 cup coconut aminos
- 1/2 whole Lemon juiced
- 1 Tbsp Coconut Oil
- 2 cloves garlic minced
- 1/4 cup water
- pinch red pepper flakes (optional)
In a large skillet, melt the coconut oil over medium-high heat
Saute the steak for 5 to 7 minutes.
Remove the steak, and set it aside on a plate
Low the heat to medium, and add the garlic and ginger, cook and stir until fragrant, about 1 minute
Add the broccoli and cook for 2 minutes, until lightly browned.
Add the water, cover, and recude the heat to medium-low.
Cook for 10 minutes, stirring occasionally until the broccoli is tender
Add the coconut aminos, vinegar, lemon juice, red pepper flakes (if using), and the reserved steakd to the broccoli.
Saute, tossing to combine for 1 to 2 minutes
season with salt and freshly ground black pepper to taste.