1/4cupcoconut aminosor low sodium soy sauce or tamari
1/2cupwateror beef broth
2teaspoonsrice vinegaror apple cider vinegar
1tablespooncornstarchor arrowroot starch
2teaspoonsgarlic powder
1teaspoonginger powder
2teaspoonsextra virgin olive oilor avocado oil
2cupsbroccoli florets
1/2teaspoonkosher salt
1/4teaspoonfreshly ground black pepper
1poundlean ground beef
green onion sliced, for garnish
sesame seedsfor garnish
rice for serving
Instructions
Whisk the coconut aminos, water, rice vinegar, cornstarch, garlic powder and ginger in a small bowl and set aside.
Heat the olive oil in a large nonstick skillet over medium heat. Add the broccoli and saute for 1 minute. Add 1/4 cup water to the pan, cover and cook for 3 to 4 minutes or until steamed. Remove the broccoli from the pan.
Add the ground beef to the pan and season with salt and pepper. Use a wooden spoon to crumble the beef. Cook until browned, then drain any excess fat.
Add the cooked broccoli back to the pan and pour in the sauce mixture. Stir for 1 to 2 minutes to allow the sauce to thicken.
Remove from heat and garnish with green onions and sesame seeds.
Notes
Make it gluten free: This dish is gluten free, but be sure to check to make sure your soy sauce, tamari sauce or coconut aminos sauce is gluten free. You will also want to confirm that your rice vinegar and cornstarch are gluten free. Serve on it's own or with rice or gluten free noodles.
Make it paleo: To make this dish paleo, be sure to use coconut aminos and arrowroot starch.
Make it low carb or keto: This recipe is already lower carb if you use arrowroot powder instead of cornstarch. You can substitute the broccoli for another vegetable like bell peppers or brussels sprouts or green beans to make it even lower carb.
Storage: Store leftovers in a sealed container in the refrigerator for up to 3 days. Reheat before serving.To freeze, allow the dish to cool completely. Then transfer to a freezer safe container and freeze for up to 3 months. Thaw and reheat before serving.