To begin, combine the coconut aminos, coconut sugar, natural apple cider vinegar, red pepper flakes, and 2 teaspoons of tapioca flour together in a small bowl or right in the measuring cup. Whisk it until the ingredients are combined.
In another bowl, you’ll toss some sirloin pieces with the remaining tablespoon of tapioca flour.
Heat the avocado oil in a large skillet over medium high heat and cook the meat until it is nice and browned. Do it in batches so that the meat sears instead of steaming in its juices. Add additional oil if needed.
As the meat is cooked, transfer it to a bowl and set it aside.
Cook the diced onion in the skillet, just until it is tender.
Add in the broccoli florets and beef broth. Cover the skillet and cook this over medium heat, just a couple minutes until the broccoli is bright green.
Give your sauce mixture a final whisking and add it to the skillet and add the beef back in.
Cook it until the broccoli is done to your desired level of tenderness and the beef is heated through again. Remember, broccoli cooks very quickly, so this will not take long at all!
Serve this with some Cauliflower Rice or traditional rice if you prefer.
Notes
Start your rice before you being this recipe, so that it can cook at the same time.