Ingredients
Scale
- 1 pound boneless chuck or round steak, cut into 1 inch strips
- 4 cups frozen broccoli florets, thawed
- ½ cup and 2 tablespoons water, divided
- 1 onion, halved and sliced
- ⅓ cup liquid aminos
- 3 Tablespoons arrowroot, divided
- 2 Tablespoons olive oil
- 2 Tablespoons Swerve Brown Sugar
- 1 teaspoon ground ginger
- ½ teaspoon garlic powder
Instructions
- Slice the beef into thin strips.
- Place the sliced beef into a zip-top freezer bag.
- In a small bowl, mix together 2 Tablespoons arrowroot powder, 2 tablespoons water, and the garlic powder.
- Pour over the beef in the bag and seal the bag.
- Shake the bag to coat the beef evenly.
- Heat a large cast iron skillet over medium-high heat.
- Add 1 tablespoon of olive oil and swirl around the skillet.
- Add the beef and cook the beef until it is brown on all sides and almost fully cooked.
- Remove the beef from skillet and set it someplace where it will stay warm.
- Add additional oil to the cast iron skillet if it is needed.
- Put the onion in the cast iron skillet and cook them until they are translucent, about 2 minutes.
- Add the broccoli to the skillet and cook it until it is heated through.
- Meanwhile, in a large measuring cup or bowl, combine the liquid aminos, ½ cup water, 1 tablespoon arrowroot, the Swerve Brown Sugar, and the ground ginger.
- Mix these ingredients together until they are well blended.
- Return the beef to the skillet with the onions and broccoli.
- Pour the mixed liquid over the beef and vegetables.
- Cook for 3 to 5 minutes, stirring often, until the sauce has thickened.
- Serve immediately.
Notes
Note: For those who do not have diet sensitivities or restrictions, you can use these substitutions in equal amounts: cornstarch instead of arrowroot, soy sauce instead of liquid aminos, brown sugar instead of Swerve Brown Sugar.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Beef
- Method: Stovetop
