Place the steak in the freezer for 20 minutes to make it easier to slice. Cut it on the diagonal into 1/8 inch slices, then cut each slice into 2 inch pieces. Place the steak pieces in a shallow bowl. In a separate bowl, whisk together the soy sauce, arrowroot, 3 tsp of the sesame oil, and the vinegar and pour the mixture over the steak, stirring to coat each piece well. Marinate for 30 minutes.
Heat 2 TBS of the tallow in a wok or large skillet over medium-high heat. Stir in the garlic and ginger, and let them sizzle in the hot oil for about 30 seconds. Stir in the broccoli and toss the florets in the hot oil until they turn bright green and almost tender, 5 to 7 minutes. Remove the broccoli from the wok and set aside.
Add the remaining 2 TBS tallow to the wok. Let the pan get very hot again. With tongs, add the marinated meat to the wok in a single layer, reserving the marinating liquid and working in batches to avoid crowding the meat. Do not stir the meat until it has browned, about 1 minute. Flip the meat and cook the other side for 30 seconds more, then transfer the meat to a clean plate to rest.
Pour the reserved marinating liquid into the wok along with the bone broth, salt and pepper. Cook over medium-high heat until the sauce starts to thicken, about 45 seconds. Add the beef and broccoli back to the wok and toss to coat. Season with salt to taste and finish with the remaining 1/2 tsp sesame oil. Serve warm over rice or cauliflower rice.
Ingredients
Directions
Place the steak in the freezer for 20 minutes to make it easier to slice. Cut it on the diagonal into 1/8 inch slices, then cut each slice into 2 inch pieces. Place the steak pieces in a shallow bowl. In a separate bowl, whisk together the soy sauce, arrowroot, 3 tsp of the sesame oil, and the vinegar and pour the mixture over the steak, stirring to coat each piece well. Marinate for 30 minutes.
Heat 2 TBS of the tallow in a wok or large skillet over medium-high heat. Stir in the garlic and ginger, and let them sizzle in the hot oil for about 30 seconds. Stir in the broccoli and toss the florets in the hot oil until they turn bright green and almost tender, 5 to 7 minutes. Remove the broccoli from the wok and set aside.
Add the remaining 2 TBS tallow to the wok. Let the pan get very hot again. With tongs, add the marinated meat to the wok in a single layer, reserving the marinating liquid and working in batches to avoid crowding the meat. Do not stir the meat until it has browned, about 1 minute. Flip the meat and cook the other side for 30 seconds more, then transfer the meat to a clean plate to rest.
Pour the reserved marinating liquid into the wok along with the bone broth, salt and pepper. Cook over medium-high heat until the sauce starts to thicken, about 45 seconds. Add the beef and broccoli back to the wok and toss to coat. Season with salt to taste and finish with the remaining 1/2 tsp sesame oil. Serve warm over rice or cauliflower rice.