Ingredients
- 1 lb steak
- 1 tsp salt
- ¼ tsp pepper
- ½ cup coconut aminos
- 2 tbsp lime juice
- 2 tsp coconut sugar (omit for whole30)
- 1 tbsp arrowroot starch
- 3-4 tbsp avocado oil
- 2 ½ cups riced cauliflower
- 3 cups broccoli florets
- 2 cloves garlic, minced
- 1 thumb ginger, grated
- ¼ cup chicken broth
- 2 tbsp chopped green onion (optional)
- 1 tsp sesame seeds
- 4 meal prep containers
Instructions
- Season steak with half of the salt and pepper on both sides and thinly slice against the grain
- Combine the coconut aminos, lime juice, coconut sugar and arrowroot in a bowl and whisk well. Set half the mixture aside and use the other half to marinate the beef
- Using a large pan, heat the avocado oil on medium heat and cook the cauliflower rice for 5-7 minutes and place cooked cauliflower in a bowl
- Add more avocado oil if needed and cook broccoli and lightly salt. Cook for 6-7 minutes and set aside.
- Add more oil if needed and add the steak slices with the marinade juices to the pan in two different batches to avoid overcrowding. Cook 2-3 minutes on each side or until browned. Set aside.
- Add the garlic and ginger to the pan and cook for 2 minutes or until slightly fragrant
- Pour in the remainder of the coconut aminos mixture along with the chicken broth and cook for 2 minutes to allow the sauce to thicken and reduce
- Add the steak slices and broccoli back to the pan and cook for another minute or two to reheat. Top with green onion and sesame seeds at the end
- Assemble 3-4 meal prep containers with cauliflower rice on one side and beef and broccoli on the other
