Paleo Beef & Broccoli
Makes 2 servings
4 tbsp. avocado oil, split
1lb skirt or flank steak, sliced into 1 in pieces
3 tablespoons coconut aminos
2 tablespoons tapioca starch
1 large head broccoli, cut into florets
2 cups cooked jasmine rice or quinoa
Place the sliced steak in a large bowl, and add coconut aminos and tapioca starch and toss until all of the steak is evenly coated. Set aside.
Heat a large skillet over medium high heat. Add 2 tbsp. oil. Once the pan is hot, add the steak in a single layer (you will likely need to do this in batches depending on the size of skillet, don’t over crowd the pan) and sear the steak on the first side until it is browned and slightly crisp, about 2 minutes. Flip, and sear on the other side until crisp and browned about 1 min. When both sides are cooked, transfer the cooked steak onto a plate and set aside. Continue this process, adding more you oil along the way, until all of the steak is browned.
Once the steak is cooked, turn the heat down to medium and in the same skillet, add the broccoli and season with salt and pepper. Add 2 tablespoons of water to deglaze the pan and saute until lightly browned and tender, about 5 minutes.
Serve steak and broccoli over rice and top with coconut aminos, scallions, sriracha and sesame seeds if desired. Enjoy!