Start by cooking your Coconut Lime Rice. You can make it using jasmine rice, coconut milk, and a squeeze of lime juice for that tropical twist. Follow your favorite recipe or cook it according to package instructions, adding coconut milk and lime juice to enhance the flavor.
In a mixing bowl, combine the coconut aminos, chicken broth, toasted sesame oil, rice vinegar or lime juice, minced garlic, grated ginger, tapioca flour or cornstarch, sea salt, and black pepper. Mix well. Add the cubed ribeye steak to the marinade, tossing to coat evenly. Let it marinate for at least 15 minutes while you prepare the broccoli.
In a large skillet or wok, heat 1 tablespoon of avocado oil over medium-high heat. Once hot, add the chopped broccoli florets. Stir-fry for about 3-4 minutes until the broccoli is bright green and tender-crisp. Remove the broccoli from the skillet and set aside.
In the same skillet, add the marinated beef along with the marinade. Cook for about 5-7 minutes, stirring frequently, until the beef is browned and cooked to your desired level of doneness. If you like it spicy, add sriracha now, stirring to combine.
Once the beef is cooked, add the broccoli back to the skillet. Stir everything together, allowing the flavors to meld for another 2-3 minutes. Taste and adjust seasoning if needed.
Serve the Beef and Broccoli over a generous scoop of Coconut Lime Rice. Garnish with sesame seeds or fresh cilantro if desired. Enjoy your flavorful and aromatic meal!
