1/2 cup coconut aminos
1/3 cup beef broth (sub water)
2 tsp apple cider vinegar
1 tbsp coconut sugar (omit for whole30)
1 tbsp + 2 tsp arrowroot starch
2 tsp garlic powder
1 tsp ginger powder
2 tbsp avocado oil
2 cups broccoli florets
3/4 tsp sea salt
1/4 tsp black pepper (omit for AIP)
1 lb ground beef
2 tbsp green onion, chopped
Whisk the coconut aminos, broth, apple cider vinegar, arrowroot, garlic powder, and ginger powder together and set aside.
Using a large pan, heat the avocado oil over medium heat. Add the broccoli and lightly season with salt and pepper. Saute for 5-6 minutes or until crisped to your liking. Set aside.
Add the ground beef to the pan and season with salt and pepper. Use a wooden spoon to crumble the beef and brown. Once browned, drain some of the excess fat.
Add the broccoli back to the pan and pour the coconut aminos mixture in. Stir for 1-2 minutes to allow the sauce to reduce.
Remove from heat and serve topped with green onion.