The Sunday Cookbook: Soy-Free Beef and Broccoli, featuring TRUBEEF

Ingredients

• Broccoli, cut into bite-sized florets

• Olive oil

• Salt and pepper, for taste

• Trubeef's 100% grass-fed and organic flank steak, thinly sliced

• ¼ cup arrowroot starch, or starch of choice

• 1 tablespoon sesame oil

• 3 garlic cloves, minced

• 1 onion, largely chopped

• 1 teaspoon ginger, fresh -OR- 1/2 teaspoon ginger powder

• ¾ cup soy-free "soy" sauce

• About ¾ cups of water

• Scallions, for garnish

Directions

1. Preheat the oven to 400 degrees. Line a baking sheet with parchment paper and set it aside.

2. Toss the broccoli and olive oil in a mixing bowl until the broccoli is fully coated with the oil. Evenly spread out on the baking sheet and season with salt and pepper. Place in the oven and cook until desired readiness. We love our very roasted, so it was in the oven for at least 25 minutes.

3. Meanwhile, add the thinly sliced steak into a Zip-Lock bag or mixing bowl with the starch and mix until evenly combined.

4. Preheat the sesame oil in a wok over medium heat. Add in the garlic and onions and cook until the onions are soft and translucent. Remove from wok.

5. Add the coated steak evenly into the wok - make sure the steak is not just sitting in a bowl at the center but is as spread out as you can get them. Cook until the steak is about 3/4 ready.

6. Incorporate the cooked garlic and onions back into the wok, along with the ginger, soy sauce, and cooked broccoli. Stir until everything is fully coated in the sauce. Slowly add in water, using more or less depending on how thick you would like the sauce.

7. Once the sauce reaches your desired thickness, kill the heat and serve over rice, quinoa, or cauliflower rice. Optional: garnish with scallions.