October 27, 2015
Dinner doesn’t get much easier or more flavorful than this. Here, a sweet and spicy garlic-ginger sauce lends vibrancy to lean flank steak and tender broccolini and carrots.
Yield: 2 to 4 servings
Active Time: 15 minutes
Total Time: 30 minutes
13 ounces Thrive Market Skirt Steak, thinly sliced against the grain
4 tablespoons coconut aminos, divided
4 tablespoons red wine vinegar, divided
3 tablespoons beef bone broth
4 cloves garlic, minced
1 teaspoon arrowroot flour
1 teaspoon honey
1 tablespoon minced ginger
1/2 teaspoon sesame oil
3 tablespoons coconut oil
1 tablespoon water
2 bunches broccolini, stems discarded
2 carrots, thinly sliced on bias
Toss together the sliced beef in a bowl with 1 tablespoon each of coconut aminos and red wine vinegar. Let marinate about 15 minutes.
Whisk together in a small bowl the remaining 3 tablespoons each of coconut aminos and red wine vinegar with the bone broth, garlic, arrowroot flour, honey, ginger, and sesame oil. Set aside.
In a large skillet over medium-high heat, melt 2 tablespoons coconut oil and brown marinated steak for 2 minutes on each side. Remove from skillet and set aside.
Add the remaining tablespoon coconut oil to the skillet and stir in the broccolini and carrots to cook until slightly al dente, 2 minutes. Add in 1 tablespoon water and cover to cook for an additional 2 to 3 minutes. Remove lid and stir until water has evaporated. Pour sauce mixture into pan and toss to coat veggies. Add in steak and coat in mixture, cooking until sauce has thickened.
Photo credit: Paul Delmont
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